Some cosmetic changes in preparation for larger site changes in the works.


MUSHROOM THYME TOURTIERE (with phyllo pastry)

Veteran Member
2341 posts
Joined: Dec 14, 2005


Posted to Thread #3389 at 11:28 pm on Sep 6, 2006


(A Canadian Living Recipe)

1/4 cup (50 mL) Canola oil
2 lb (1kg) Lean ground Pork
2 Large onions, chopped
1 Sweet red pepper, diced
1/2 cup (125 mL) Diced celery
4 Cloves garlic, minced
2 tsps. (10 mL) Salt
1 1/2 tsp. (7 mL) Dried thyme
1 tsp. (5 mL) Cinnamon
3/4 tsp. (4 mL) Pepper
1/4 tsp. ( 1 mL) Ground cloves
8 cups (2 L) Sliced mushrooms
1 1/2 cups (375 mL) Chicken stock
1 lb (500 g) Potatoes, quartered
1/2 cup (125 mL) Chopped fresh parsley
2 tsp. (10 mL) Worcestershire


1/2 cup (125 mL) Butter, melted
2 tbsps. (25 mL) Warm water
4 tsps. (20 mL) Dijon mustard
1/2 tsp. (2 mL) Dried thyme
11 Sheets phyllo pastry

In Dutch oven or large heavy skillet, heat 1 tbsp (15 mL) of the oil over high heat; cook pork, breaking up with fork, in 2 batches and adding a little more oil if necessary for second batch, for 5 minutes or until no longer pink. Transfer to bowl.

Drain off any fat from pan. Heat 1 tbsp (15 L) more oil over medium heat; cook onions,
red peppers, celery, garlic, salt thyme, cinnamon, pepper and cloves, stirring occasionally, for 5 minutes or until softened. Add to meat.

Add remaining oil to pan and increase heat to high; cook mushrooms, stirring ccasionally, for about 15 minutes or until water has evaporated.

Return meat and vegetables to pan along with stock, bring to boil. Cover, reduce heat to medium-high and cook, stirring occasionally, for 15 minutes. Uncover, cook for about 10 minutes longer or until spoon pulled across bottom of pan leaves trail that fills in slowly with juices.

Meanwhile, in saucepan of boiling salted water, cook potatoes, covered for 12 to 15 minutes or until tender. Drain and mash. Mix into meat mixture along with parsley and Worcestershire sauce. Let cool. (Make ahead. Cover and refrigerate for up to 12 hours. Add about 35 minutes to baking time.)

PASTRY: Whisk together butter, water, mustard and thyme. One at a time, lightly brush each of 8 phyllo sheets with some of the butter mixture and fit into greased 10 inch (3 L) springform pan, overlapping phyllo slightly and letting excess hang over edge. Spoon in mushroom mixture, smoothing top.

Lightly brush remaining phyllo sheets with some of the remaining butter mixture. Scrunch each and place over mushroom mixture to cover completely. Fold excess phyllo up from sides, scrunching slightly. Brush top with remaining butter mixture.

Place springform pan on baking sheet and bake in centre of 350°F (180°C) oven for about 1hour or until pastry is golden brown and knife inserted in centre comes out piping hot. Let stand on rack for 10 minutes. Remove side of pan. Makes 8 servings.

Other messages in this thread: