Mushroom Pie
Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 5 minutes |
| Recipes | Vegetarian and Vegan Main Dishes |
Description
Savory mushroom pie, goes with the spinach crust
Ingredients
| 1 | T | butter or canola oil |
| 1 | c | minced onion |
| 1 | t | salt |
| 3⁄4 | lb | mushrooms, sliced |
| 2 | T | lemon juice |
| 3 | T | unbleached white flour |
| 2 | t | dry mustard |
| 1 | t | dried basil |
| 1⁄2 | t | dried thyme |
| 1 | egg |
Instructions
1 cup firm yogurt
Fresh black pepper to taste
½ cup grated swiss cheese (optional)
½ cup minced parsley
1 spinach crust, prebaked
Extra swiss (optional)
Paprika (optional)
1. Preheat oven to 350
2. Melt the butter or heat the oil in a large, deep skillet. Add the onion and salt, and cook until the onion begins to soften (5-8 min)
3. Add the mushrooms and lemon juice. Cook, stirring often, over medium heat about 5-8 minutes more.
4. Gradually sprinkle in the flour, mustard, andherms, stirring as you go. Cook and stir over medium heat another 5 minutes. Set aside
5. Beat together the egg, yogurt, black pepper cheese, and parsley in a medium-large bowl. Beat in the mushroom saute.
6. Pour the filling into the prebaked crust. Top with the extra cheese, if desired, and sprinkle with paprika. Bake for 30 minutes. Allow to cool at least 10 minutes before cutting. Serve warm.
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