Baby Shrimp and Mushroom Cream Pies
Baby Shrimp and Mushroom Cream Pies

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, baby shrimp and mushroom cream pies. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Transfer the pies to a rack to cool. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Baby Shrimp and Mushroom Cream Pies instructions. Defrost the frozen puff pastry at room temperature.

Baby Shrimp and Mushroom Cream Pies is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Baby Shrimp and Mushroom Cream Pies is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have baby shrimp and mushroom cream pies using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:
  1. Prepare 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
  2. Take 1/2 bag Shimeji mushrooms
  3. Get 1/2 Onion
  4. Prepare 10 grams Butter
  5. Make ready 1 Salt and pepper
  6. Get 1/2 tsp Soup stock granules
  7. Prepare 1 tbsp Cake flour
  8. Take 150 ml Milk
  9. Get 3 tbsp Heavy cream
  10. Make ready 1 bag Frozen puff pastry
  11. Get 1 dash Grated cheese
  12. Take 1 dash Parsley

Stir in mushrooms, and cook until soft. Stir in onions, and cook until soft and translucent. Add the mushrooms, onions, and garlic. Meanwhile, in a large skillet, heat butter over medium-high heat.

Steps to make Baby Shrimp and Mushroom Cream Pies:
  1. Defrost the frozen puff pastry at room temperature. Prepare a large and small cup. Cut 12 pieces out of the puff pastry (3 per sheet) using the large cup.
  2. Cut small circles out of the middles of 6 of the large circles from Step 1. Moisten the edges of the uncut circles, and place the cut circles on top.
  3. Put the pies on a baking sheet lined with parchment paper, and brush the rims with beaten egg. Bake at 200 °C for 15-20 minutes. Transfer the pies to a rack to cool.
  4. Slice the onion. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Let the shrimp defrost naturally.
  5. Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form. Add cream.
  6. Heat butter in a frying pan and sauté the onion and shimeji mushrooms. Season with salt and pepper and the soup stock granules, then add the milk-cream mixture from Step 5. When it has thickened, add the shrimp.
  7. Fill the cooled pies from from Step 3 with plenty of the sauce. Top with grated cheese and parsley and they're done.
  8. Ready to serve and ENJOY!

Add the mushrooms, onions, and garlic. Meanwhile, in a large skillet, heat butter over medium-high heat. Add cream cheese; cook and stir until melted. Bring your sauce to a simmer over med/high heat and add in the shrimp. Add the mushrooms and sun-dried tomato oil to the same pan used to cook the shrimp.

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