| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
La, Times |
6 |
servings |
INGREDIENTS
|
|
=== CRUST === |
| 1 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chilled butter; cut up |
| 1 |
|
Egg yolk |
| 5 |
tb |
Ice water |
|
|
=== FILLING === |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; sliced |
| 2 |
|
Shallots; chopped |
|
|
Salt and pepper |
| 1 3/4 |
lb |
Mixed mushrooms |
| 4 |
|
Garlic cloves; minced |
| 2/3 |
c |
Red wine |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 1/2 |
c |
Low-salt vegetable broth; heated |
| 8 |
|
Thyme sprigs -; (to 10) |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Egg yolk; beaten with |
| 1 |
tb |
Milk |
INSTRUCTIONS
CRUST: Combine flour and salt in food processor or mixing bowl. Process or
cut in butter with pastry blender until mixture resembles coarse crumbs.
Beat egg yolk with water and add to flour and salt. Pulse or mix just until
dough starts to come together, being careful not to overwork. Turn out onto
work surface and gather dough into ball. Flatten into disk and wrap in
plastic wrap and chill 1 hour. FILLING: Heat 1 tablespoon olive oil in
skillet over medium heat. Cook onion and shallots until soft and just
starting to brown, 10 to 15 minutes. Season with salt and pepper and put in
mixing bowl. Heat another tablespoon oil over high heat in same skillet.
Saute mushrooms until tender, about 5 minutes. Add garlic and cook 1 to 2
minutes. Season with salt and pepper. Add wine and cook, stirring
frequently, until liquid has cooked away. As mushrooms cook, use wooden
spoon or spatula to scrape up any browned bits of mushroom stuck to
skillet. Add mushrooms to onions and combine. Make roux by melting 1
tablespoon butter and stirring in 1 tablespoon flour. Cook over medium
heat, stirring constantly, for 2 minutes. Slowly whisk in hot vegetable
broth. Bring to simmer and cook until slightly thickened, about 2 minutes.
Stir sauce into mushroom mixture, adding thyme leaves and parsley. Taste
for seasoning and cool to room temperature. Roll out pastry on lightly
floured board into 11-inch circle. Spoon mushroom mixture into 9-inch
shallow ceramic casserole or pie dish. Top with pastry, pinching edges to
seal and trim away extra crust, leaving slight overhang around edge of
dish. Cut few vents in crust for steam to escape. Brush with beaten egg
yolk and 1 tablespoon milk. Bake at 375 degrees until crust is golden
brown, about 45 minutes. Yields 4 to 6 servings.
Each of 6 servings: 389 calories; 685 mg sodium; 138 mg cholesterol; 25
grams fat; 32 grams carbohydrates; 7 grams protein; 1.11 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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