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Ingredients Jump to Instructions ↓

  1. 2 Deep dish unbaked pie crusts

  2. 2 Beaten eggs

  3. 45 Whole wheat flour

  4. 180 Grated cheddar cheese

  5. 700 Sliced mushrooms

  6. 2 cups 125g / 4.4oz Onions - chopped or sliced

  7. 50 Oil

  8. 250 Cottage cheese

  9. 10 Chopped parsley

  10. 100 Dry white wine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 FC .

  2. Saute mushrooms until soft, then add onions, and cook over medium heat until onions are translucent.

  3. Take mixture off heat, and add flour, then wine, mixing well. Add all other ingredients and salt and pepper to taste.

  4. Pour into crust and cover with lattice top and bake 40-45 minutes.

  5. Author's Notes: This recipe is from the Tao of Cooking, by Sally Pasley.

  6. I add a little garlic and horseradish, and sprinkle paprika or cayenne over the top.

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