| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Pie crust; (I use Oronoque) |
| 1 |
|
Stick margarine |
| 2 |
md |
Onions; chopped |
| 3/4 |
|
Fresh mushrooms; (up to 1) |
| 1/2 |
c |
Coffee Rich |
| 1 |
|
Egg |
| 1 |
tb |
Flour |
| 1 |
tb |
Dry wine; (red or white) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
From "So Easy and so Good," compiled by the sisterhood of the Young Israel
of Hillcrest, Queens, New York:
Saute onions until transparent. Add mushrooms; cover and cook for 10
minutes. Add remaining ingredients (allow to cool). Pour into pie crust.
Bake at 450 for 20 minutes.
NOTE: This is the original recipe, as it appears in the cookbook. When I
make it, I never add the margarine or the Coffee Rich. I often add a diced
green pepper to the mushroom/onion saute -- adds color and taste. It tastes
great anyway.
Posted to JEWISH-FOOD digest by EGRocky@aol.com on Jan 4, 1999, converted
by MM_Buster v2.0l.
A Message from our Provider:
“Faith without works is empty – and vica versa.”