INGREDIENTS

INSTRUCTIONS

To prepare the filling, heat the olive oil in a very large saute pan
over high heat until very hot. Add the onion and the garlic and saute
until fragrant, about 2 minutes. Add the mushrooms and saute just
until tender, 5 to 6 minutes. Add the red wine and reduce heat until
about 1/2 cup of liquid remains. Add the vinegar, rosemary, and thyme
and reduce again until about 1/2 cup of liquid remains. Season to
taste with salt and pepper and let cool completely.  Preheat the oven
to 425 degrees. Cut the dough in half. On a very  well-floured board,
roll the dough out to a 10-inch circle. Place the  rolled-out crust in
the bottom of a 9-inch pie pan. Sprinkle the crust  evenly with the
Swiss cheese and pour the filling over it. Roll out  the second half of
the dough. Cover the filling with the second crust  and crimp the edges
to seal the crusts together. Place the pie on the  center rack of the
oven and bake for about 15 minutes. Decrease the  heat to 350 degrees
and bake for 25 to 30 minutes more, or until  golden brown. Remove the
pie from the oven and let rest for about 5  minutes before slicing.  To
serve, slice the pie into wedges and serve on individual plates.
Converted by MC_Buster.  Per serving: 59 Calories (kcal); 2g Total Fat;
(57% calories from  fat); trace Protein; 3g Carbohydrate; 0mg
Cholesterol; 27mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit;  1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 24.9mg
Sodium: 491.5mg
Potassium: 262.7mg
Carbohydrates: 7.5g
Fiber: 1.1g
Sugar: 3.7g
Protein: 12.9g