2 Pie crusts, deep dish
-(unbaked)
2 Eggs, beaten
1/3 c Flour, whole wheat
1 1/2 c Cheddar cheese, grated
1 1/2 lb Mushrooms, sliced
2 c Onions, chopped fine
3 tb Oil
1 c Cottage cheese
1/4 c Parsley, chopped
1/2 c White wine, dry
Preheat oven to 375 degrees F. Saute mushrooms until soft, then add
onions, and cook over medium heat until onions are translucent.
Take mixture off heat, add flour, then wine, mixing well. Add all
other ingredients and salt and pepper to taste. Pour into crust and
cover with lattice top and bake 40-45 minutes.
NOTES:
* A rich pie with mushroom and onions — This recipe is from “The
Tao of Cooking,” by Sally Pasley. Yield: 1 9-inch pie.
* I add a little garlic and horseradish, and sprinkle paprika or
cayenne over the top.
: Difficulty: easy to moderate.
: Time: 20 minutes preparation, 1 hour baking and cooling.
: Precision: measure the ingredients.
: Nicholas Horton
: Aiken Computation Lab, Harvard University, Cambridge, Mass., USA
: horton@harvard.harvard.edu
:
Yields
1 pie