Wednesday, October 10, 2012
Mushroom and Fennel Pie
1/2 pound crimini mushrooms, sliced
1/4 cup bread crumbs
1 tablespoon parsley
4 oz goat cheese, crumbled
4 oz feta
8 oz cheddar cheese, grated
2 tablespoons Parmesan cheese, granulated
1 crown broccoli, chopped
Salt and Pepper
1.) Preheat oven to 400 degrees.
2.) Cook potatoes in salted boiling water for 15 minutes, until tender. Then drain and mash. While potatoes are still hot mix in the milk and butter.
3.) Cook fennel and carrot in salted boiling water for 7 minutes, drain and set aside.
4.) Heat some olive oil in a sauté pan over medium-high heat, when hot add onions and cook for 10 minutes or until they start to brown.
5.) Then add garlic, broccoli, mushrooms, parsley, and season with salt and pepper.
6.) In a greased casserole baking dish sprinkle half of the bread crumbs in the bottom. Add half of the mushroom and onion mixture (spread each layer evenly). Next layer half of the carrot and fennel mixture. Next layer add half of each of the cheeses and then layer half of the potatoes. Repeat one more time and sprinkle the top layer of potatoes with Parmesan cheese.