Total Time
Prep 15 mins
Cook 35 mins

Ingredients Nutrition


  1. Wash the mushrooms (or other vegetables you may wish to add) thoroughly.
  2. Cut the mushrooms into 1/4-inch lengthwise slices.
  3. Sauté the shallots in butter over medium heat in a large skillet for about 2 minutes until clear, but not brown.
  4. Add the mushrooms and sauté for an additional 10 minutes.
  5. Next add wine and stir over medium heat until wine is almost completely reduced.
  6. Add salt and pepper to taste, along with the parsley.
  7. In a separate bowl, mix cream, half and half and eggs.
  8. Blend well.
  9. Spread mushroom mixture evenly in the pastry shell and top with the shredded cheese.
  10. Pour egg and cream mixture over the top and bake 30 to 35 minutes until the custard is set.
Most Helpful

i used crimini mushrooms and substituted white wine for the port. otherwise i kept the recipe as is. excellent for brunch today, thanks mimi

chia February 15, 2003

Hi Mimi Bobek, this was delightful! I used button with cremini mushrooms and it proved to be quite pleassant! Only had rosée on hand, so used that instead of the port and it turned out beautifully! Thanks so much for sharing such a lovely recipe, Diane :=)

Manami April 12, 2007