Mushroom Cheese Pie

Submitted by Aunt Willie

"I love to make this when the weather gets cold -- it is rich and satisfying. I usually serve it as the main course with a salad -- but probably would do well as a side dish. Unfortunately, I don't know the source. I tore it from a magazine about ten years ago."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 1 1⁄2 lbs fresh mushrooms, cleaned and sliced (I use a combo of button and Portabella)
• 1 small onion, thinly sliced
• 4 tablespoons butter
• 1⁄3 cup flour
• 8 ounces cottage cheese
• 1⁄4 cup chopped parsley
• 2 tablespoons chopped chives
• 1⁄4 cup dry sherry or 4 tablespoons Worcestershire sauce (optional)
• salt and pepper
• 4 slices swiss cheese
• 1 pastry for double-crust pie
• 1 egg yolk
• 2 tablespoons water

directions

1. Saute mushrooms and onion in butter for 10 minutes.
2. Remove from heat.
3. Mix in flour, cottage cheese, parsley, chives, sherry or Worchestershire sauce, salt and pepper.
4. Mix well.
5. Pour into 9 inch pie plate lined with crust dough.
6. Top with slices of Swiss cheese.
7. Cover with pie crust, sealing edges.
8. Cut slits in top of pie crust.
9. Mix egg yolk and water and brush on top.
10. Bake at 425 degrees for 40-45 minutes.
11. Note: I have to cover the edges of the pie crust after 30 minutes so they don't burn.