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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie...and add a little color, too. Ruth Andrewson of Leavenworth, Washington shared this recipe. Ingredients:
1 unbaked deep-dish pastry shell (9 inches) |
4 cups sliced fresh mushrooms |
1/2 cup diced onion |
1/4 cup diced sweet red pepper |
1 tablespoon butter |
1 cup (4 ounces) shredded cheddar cheese |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups milk |
4 eggs, lightly beaten |
1 to 2 tablespoons minced fresh savory or 1 to 2 teaspoons dried savory |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
2. In a large skillet, saute the mushrooms, onion and red pepper in butter until mushrooms are tender. Drain and set aside. In a large bowl, combine cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust.
3. Bake for 40-50 minutes or until a knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting. Yield: 4-6 servings.
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