Recipe By : Curtis Aikens
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Porcini mushrooms --
- reconstituted
5 oz Shiitake mushrooms -- sliced
5 oz Oyster mushrooms -- sliced
1 1/2 c Cremini mushrooms -- sliced
1/4 c Shallots -- peeled and chopped
4 tb Butter
2 tb Brandy
2 tb Mixed herbs -- your choice
1/3 c Heavy cream
1 lg Egg
2 lg Egg yolks
1 Homemade pie crust
2/3 c Swiss cheese -- grated
Homemade Pie Crust:
1 1/2 c Flour
1 ds Salt
1/2 c Vegetable shortening
1/2 c Water -- ice cold
Preheat oven to 375 F.
In a skillet, saute the mushrooms and shallots in the butter.
Add the brandy and herbs and cook about 4 minutes.
In a bowl, combine the cream, egg, and egg yolks.
Fill the pie crust with the cheese, place the mushrooms and shallots
on top.
Pour the cream and egg mixture over all.
Bake for about 30 minutes, longer if necessary.
Homemade Pie Crust:
Place the flour and salt in a mixing bowl.
Add the shortening and cut with a pastry blender, or use your hands.
Add the water, 1 tb at a time, kneading until the dough is smooth.
Roll out the dough to fit a 9" pie pan.
Tried: 08/16/98
The dough was extremely easy and flaky. Added Cremini mushrooms. I
didn't have Brandy so I used Cognac. For seasonings I used sage,
rosemary, seasoned pepper, and salt. Used Jarlsberg cheese instead
of the Swiss cheese. Was wonderful and will be good at room
temperature too. Could use for a buffet.
