Double-crust mushroom pie

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Onion; julienned
3 \N Cloves garlic; chopped
4 cups Sliced wild mushrooms; (such as
\N \N ; chanterelles,
\N \N ; morels, or oyster
\N \N ; mushrooms)
4 cups Sliced button mushrooms
1 cup Red wine
¼ cup Balsamic vinegar
2 teaspoons Chopped fresh rosemary
2 teaspoons Chopped fresh thyme
\N \N Salt
\N \N Freshly ground black pepper
\N \N Savory Pies Crust
½ cup Grated good-quality Swiss cheese


To prepare the filling, heat the olive oil in a very large saute pan over high heat until very hot. Add the onion and the garlic and saute until fragrant, about 2 minutes. Add the mushrooms and saute just until tender, 5 to 6 minutes. Add the red wine and reduce heat until about ½ cup of liquid remains. Add the vinegar, rosemary, and thyme and reduce again until about ½ cup of liquid remains. Season to taste with salt and pepper and let cool completely.

Preheat the oven to 425 degrees. Cut the dough in half. On a very well-floured board, roll the dough out to a 10-inch circle. Place the rolled-out crust in the bottom of a 9-inch pie pan. Sprinkle the crust evenly with the Swiss cheese and pour the filling over it. Roll out the second half of the dough. Cover the filling with the second crust and crimp the edges to seal the crusts together. Place the pie on the center rack of the oven and bake for about 15 minutes. Decrease the heat to 350 degrees and bake for 25 to 30 minutes more, or until golden brown. Remove the pie from the oven and let rest for about 5 minutes before slicing.

To serve, slice the pie into wedges and serve on individual plates.

Converted by MC_Buster.

Per serving: 59 Calories (kcal); 2g Total Fat; (57% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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