Mushroom Cheese Pie

Name: Mushroom Cheese Pie
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

13 ingredients

11 steps

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.