Mushroom Pie

By BlueSchmoo

From Quick Vegetarian Pleasures

Substitutions
Almond milk for the milk
Shallots for the Onion

Ingredients

• 4 (1)
• 1/2 Tbsp unsalted butter (3/4 tsp)
• 1/3 Cup bread crumbs (1 Tbsp + 1 1/4 tsp)
• 2 Tbsp Olive oil (1 1/2 tsp)
• 2 garlic cloves, minced (1 small clove)
• 2 medium onions, diced (1/2 onion or 1 shallot)
• 4 celery ribs, thinly sliced (1 rib)
• 1 1/2 lbs (about 8 cups) finely chopped (NOT minced)
• fresh mushrooms (6 oz. about 2 cups)
• 1/2 tsp dried thyme (1/8 tsp)
• 1/2 tsp paprika (1/8 tsp- 1 DASH)
• dash cayenne pepper (1/2 DASH)
• 2 Tbsp unbleached flour (1 1/2 tsp)
• 3/4 cup milk (3 Tbsp)
• 1/2 tsp salt (1/8 tsp - DASH)
• 2 large eggs, beaten (1/2 egg beaten)

Details

Servings 4
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

1. Preheat oven to 375 F, Grease a 9 inch pie plate with butter, sprinkle in the bread crumbs and rotate the plate until the bottom and sides are coated (there will be a loose layer of crumbs remaining on the bottom)

2. Heat the olive oil in a large skillet over medium-high heat, then sauté the garlic, onions and celery 5 minutes

3. Raise the heat to high, stir in the mushrooms thyme, paprika and cayenne. Cook stirring often, 10 minutes, or until the juices have almost completely evaporated.

4. Sprinkle on the flour, stir to coat the mixture, and cook 1 minute more. Stir in the milk and salt, and cook 1 minute more. Scrape into a large bowl and let cool until just warm.

5. Stir the beaten eggs into the mushroom mixture and spoon into the prepared pie plate. Bake 30 minutes, or until a knife comes out clean when inserted in the sides of the pie, or almost clean when inserted in the center. Let the pie sit on a cooling rack 10 minutes before cutting into wedges.