| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Dips, Scanned |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh from Pennsylvania mushrooms |
| 1/2 |
c |
Butter |
| 1/4 |
lb |
Ham; thickly sliced and cut into strips |
| 1 |
|
Round Boursin cheese with fine herbs; cut into Sm. Piece |
INSTRUCTIONS
Coarsely chop mushrooms and set aside. Preheat oven to 375 degrees F. Melt
butter and saute mushrooms. Remove mushrooms and set aside. Lightly coat a
pie pan with some of the melted butter and cover with 1 philo leaf. Dab the
leaf with melted butter. Repeat until there are four leaves on the bottom
of the pie pan. Add mushrooms to the pie pan. Season with salt and pepper
to taste. Sprinkle with cheese evenly over the mushrooms. Season to taste.
Sprinkle ham over cheese season to taste. Cover with four more philo
leaves, again spreading melted butter between each leaf. Roll the corners
of the leaves in toward the center of the pie. Brush top of pie with melted
butter. Bake for 20 minutes at 375 F. or until pastry puffs up. This
mushroom pie can be served hot or at room temperature. Makes 4 servings.
Recipe by: Mom's Family Cookbook
Posted to recipelu-digest Volume 01 Number 434 by "Diane Geary."
<diane@keyway.net> on Jan 2, 1998
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