Mushroom, Potato & Leek Pies

Ingredients:

1/2 lb. fingerling potatoes (GBFood)

2 Tablespoons olive oil

1 large onion, chopped

1 large leek, cut in half lengthwise, rinsed and thinly sliced (GBFood)

2 Tablespoons butter

2 garlic cloves, minced

2 Portobello mushroom, washed, stems removed, sliced, and coarsely chopped (GBFood)

10 Crimini mushrooms, washed, stems trimmed, and quartered

½ cup beef broth

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon fresh thyme, chopped

2 Tablespoons of Worcestershire

4, 10 oz. buttered pastry dishes or ramekins

For crust:

1 ½ cups flour

½ teaspoon salt

½ cup cold butter, sliced

2 Tablespoons vegetable shortening

4-5 Tablespoons ice water

1. In a 3-quart saucepan, add potatoes and enough water to cover, plus 2 inches. Bring to a boil over high heat. Reduce heat and cook for 10 minutes. Remove from heat and drain rinsing immediately with cold water. Set aside to cool.

2. To make crust, mix together in a medium bowl flour, salt, butter, and shortening. Use a pastry blender until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, blending with a fork, until dough is just moist enough to come together.

3. Divide dough into 4 equal portions and shape into balls. On a lightly floured board with floured rolling pin, roll out each ball into a 10 inch round. Gently fit each dough into pastry dish, leaving dough open and hanging over the edges. Set aside.

4. In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and leek, stirring frequently as to not burn the leek, cooking until very tender, about 10 minutes. Remove from heat and transfer to separate bowl. Set aside.

5. Return Dutch oven to stove over medium-low heat. Melt butter, and add garlic sautéing for 1 minute. Add mushrooms, stirring for 3 minutes. Add broth, salt, pepper, and thyme. Cook for 10 more minutes, stirring often.

6. Meanwhile, chop potato into small bite-size pieces.

7. Return potatoes, onion-leek mixture, and Worcestershire sauce to Dutch even, stirring to combine. Turn off heat and spoon mixture evenly into the 4 prepared crusts. Fold crust edges up and over mixture leaving an opening in the center.

8. Place the 4 dished on a jelly-roll pan, and place 1 large sheet of tin foil over the top. Put the pan into the oven before turning on the oven. Set oven to 400 degrees F. When oven reaches temperature, cook for 20 minutes. Remove foil and cook for another 20 minutes, until bubbling and crust in browned.

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Fingerling Potato Gnocchi in Mushroom Cream Sauce

Ingredients for Gnocchi:

¾ lb. Fingerling potatoes (GBFood)

½ teaspoon salt

¾ cup all-purpose flour

Ingredients for Mushroom Cream Sauce:

8 oz package of baby bella mushrooms, quartered (GBFood)

1 garlic clove, finely chopped

4 Tablespoons of butter, divided

1 Tablespoon of all-purpose flour

1 ½ cups heavy cream

½ teaspoon salt, plus one pinch

¼ teaspoon pepper

1 fresh sprig of thyme

1. In a 3-quart saucepan, bring potatoes to a boil on high heat with enough water to cover, plus 2 inches. Reduce heat to medium, cover and simmer until potatoes are soft (about 10 minutes.)

2. Drain the potatoes and let cool enough to handle. Cut potatoes in half lengthwise and again crosswise. Put a few pieces at a time into a food mill and press the potatoes. Some skins are okay but try to keep the majority out.

3. With a large spoon, stir in salt and flour until dough forms. Not all of it will come together, but when you gather and press it with your hands it should.

4. On a lightly floured surface kneed the dough until it is smooth. (About 3 minutes.) Then roll the dough into a ball and cut in half, then cut each half into 3 equal pieces. Roll out 6 long tubes, which are ¾ inch thick.

5. Cut each tube into ¾ inch pieces.

6. (This step is not absolutely necessary, but I find it fun.) With the backside of a dinner fork, slide and roll the pieces from base to tip while pressing with your thumb, letting it roll over the edge of the fork a bit forming a rounded barrel shape.

7. Set up an oversized pot to bring 5 quarts of water to a boil. If water comes to a boil before Mushroom Cream Sauce is finished, turn the heat down and wait to cook the gnocchi.

8. Meanwhile in a large frying pan, melt 2 Tablespoons of butter over medium heat. Add garlic and cook stirring for 1 minute. Add mushrooms and cook stirring for 3 minutes. Add pinch of salt and cook until moisture releases and mushrooms brown (about 5 minutes.) Transfer mushrooms to a plate and set aside.

9. Return pan to stove and turn heat to medium-low. Melt remaining 2 Tablespoons of butter. Whisk in flour, whisking constantly for 1 minute. While whisking slowly pour in heavy cream. Cook for 5 minutes stirring steadily. Add thyme sprig, salt, and pepper. Let simmer for 5 minutes stirring occasionally until sauce thickens. Remove thyme sprig and return mushrooms to pan, heat through.

10. Drop gnocchi in boiling water. After it floats to the top, cook for 30 seconds. Remove as quickly as possible with a large slotted spoon into a bowl. Pour cream sauce over gnocchi and serve.

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