Wild Mushroom Pie

Wild Mushroom Pie

Yield: 8

You will need
1 1/4 cup unbleached all purpose flour
1/2 tsp salt
10 Tbsp chilled unsalted butter, cut into pieces
4 1/2 Tbsp (about) ice water
3/4 oz dried porcini mushrooms, (about 3/4 cup)
2 Tbsp unsalted butter
1/2 cup finely chopped shallots
2 1/2 tsp minced garlic
10 oz fresh wild mushrooms (crimini, chanterelles and shiitake), thickly sliced
3 large eggs
1/3 cup half and half
1/2 tsp dried basil, crumbled
1/4 tsp dried thyme, crumbled
2 cup grated Swedish or Danish Fontina cheese, (about 8 oz)
Fresh parsley sprigs


Mix flour and salt in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Mix in enough water by Tbsp toform moist clumps. Gather dough into ball, flatten into disk. Wrapin plastic and chill until firm, about 45 minutes.

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch glass pie plate, crimp edges. Refrigerate 30 minutes. Preheat oven to 375 F. Line pie crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is set and begins to colour, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.

Place porcini in small bowl. Add enough hot water to cover. Let soak 30 minutes. Drain mushrooms. Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes. Add porcini and saute 2 minutes. Season to taste with salt and pepper. Set aside.

Whisk eggs, half and half, basil and thyme in medium bowl until blended. Season with salt and pepper. Sprinkle half of cheese oncrust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms. Bake until center is set, about 40 minutes. Transfer to rack and cool slightly. Garnish with parsley.Cut into wedges and serve.

Serves: 8

Calgary, Alberta, Canada

Calgary, Alberta, Canada: "Thursday, September 23, 2004
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posted by Shane at 6:39 PM | 0 comments
Wednesday, September 22, 2004
: 'The actual discovery of coffee is vague, however most accounts point to a quaint legend of a goatherd in the 1400's who noticed his goats acting more lively than usual. He looked over to see some of the herd chewing on bushes heavy with red berries. Curious, he plucked a few berries for himself and after chewing on them, noticed his energy increase substantially. He took the berries to a local monastery where the chief monk boiled the berries in water and produced an aromatic but bitter liquid, which when drunk acted as a stimulant and warded off drowsiness and fatigue. ' "

Cup of Coffee

: "The actual discovery of coffee is vague, however most accounts point to a quaint legend of a goatherd in the 1400's who noticed his goats acting more lively than usual. He looked over to see some of the herd chewing on bushes heavy with red berries. Curious, he plucked a few berries for himself and after chewing on them, noticed his energy increase substantially. He took the berries to a local monastery where the chief monk boiled the berries in water and produced an aromatic but bitter liquid, which when drunk acted as a stimulant and warded off drowsiness and fatigue. "

Mushrooms - Cooked or Fresh? : Nutrition : Active Low-Carber Forums

Mushrooms - Cooked or Fresh? : Nutrition : Active Low-Carber Forums: "Mushrooms - Cooked or Fresh?"

Calgary Alberta Canada Wild Mushrooms Pan Seared

PORTABELLO MUSHROOM WITH BRIE

Serving Size : 2
Preparation Time :12:00
Low Carb

Ingredients and Measures
-------- ------------ --------------------
2 lg portabello mushrooms
1 tbsp butter
1 tbsp sherry
1 garlic clove
6 oz brie cheese -- 180g
2 tbsp pesto sauce

Preparation Method

Lightly sauté mushrooms in butter, sherry and garlic over medium heat.
Drain well on paper towels.
Cut up brie into 12 pieces (or another cheese) and place inside mushrooms.
If you don't use the brie you will have choose a new name for your dish!
Add a 1/2 Tbsp of the pesto on top of each.
Place under the broiler until cheese melts (usually less than 1 minute.)
Serve immediately.

Best Regards
M. Shane David