2 Pie crusts, deep dish 2 C Onions, chopped fine
-(unbaked) 3 T Oil
2 Eggs, beaten 1 C Cottage cheese
1/3 C Flour, whole wheat 1/4 C Parsley, chopped
1 1/2 C Cheddar cheese, grated 1/2 C White wine, dry
1 1/2 lb Mushrooms, sliced
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