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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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.
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