Mushroom Pie

Oolala's Note:

From The Clemson Collection which is a compilation cookbook from the South Carolina University. This was submitted by Jacuelynne Pilo in 1973. The recipe states that this goes well with baked fish.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1/3 cup butter
• 2 onions, chopped
• 1 lb mushroom, sliced
• 1 tablespoon flour
• 1/2 cup light cream
• 1 tablespoon sherry wine, can use cognac
• salt, to taste
• pepper, to taste
• 1 pastry for double-crust pie

Directions:

1. Heat butter and saute onions until transparent. Add sliced mushrooms and cook 5 minutes, stirring occasionally.
2. Add flour, cream and bring to a boil while stirring.
3. Now stir in the sherry, salt and pepper. Cool while making the pastry.
4. Preheat oven to 450 degrees F.
5. Line an 8" glass pie plate with one of the pastry sheets. Turn the cooled mushroom mixture into pastry lined plate.
6. Arrnage a lattice top with the other premade pastry sheet by cutting stips with a pizza cutter. Bake about 20 minutes, or until pastry is browned.