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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 (9 inch) pie shells |
1/2 lb cultivated mushroom |
1/2 lb wild mushroom |
4 tablespoons minced shallots |
1 teaspoon salt |
1/2 teaspoon pepper |
4 tablespoons minced fresh parsley |
3 eggs |
1 cup heavy cream |
2 tablespoons butter |
4 tablespoons port wine |
1 1/2 cups emmenthaler cheese, shredded |
Directions:
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.
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