Name: Wild Mushroom Pie
Ingredients: 1 1/4 c Unbleached all purpose flour; 1/2 ts Salt; 10 tb Chilled unsalted butter; cut into pieces; 4 1/2 tb (about) ice water; 3/4 oz Dried porcini mushrooms; (about 3/4 cup); 2 tb Unsalted butter; 1/2 c Finely chopped shallots; 2 1/2 ts Minced garlic; 10 oz Fresh wild mushrooms; (See Note); 3 lg Eggs; 1/3 c Half and half; 1/2 ts Dried basil; crumbled; 1/4 ts Dried thyme; crumbled; 2 c Grated Swedish or Danish Fontina cheese; (about 8 oz); Fresh parsley sprigs

We see that our whole salvation and all its parts are comprehended in Christ. We should therefore take care not to derive the least portion of it from anywhere else. If we seek salvation, we are taught by the very name of Jesus that it is of Him. If we seek any other gifts of the Spirit, they will be found in His anointing. If we seek strength, it lies in His dominion; if purity, in His conception; if gentleness, it appears in His birth. For by His birth He was made like us in all respects, that He might learn to feel our pain. If we seek redemption, it lies in His passion; if acquittal, in His condemnation; if remission of the curse, in His cross; if satisfaction, in His sacrifice; if purification, in His blood; if reconciliation, in His descent into hell; if mortification of the flesh, in His tomb; if newness of life, in His resurrection; if immortality, in the same; if inheritance of the Heavenly Kingdom, in His entrance into heaven; if protection, if security, if abundant supply of all blessings, in His Kingdom; if untroubled expectation of judgment, in the power given to Him to judge. In short, since rich store of every kind of good abounds in Him, let us drink our fill from this fountain, and from no other.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Danish	Vegetables	8	servings

INGREDIENTS

1 1/4	c	Unbleached all purpose flour
1/2	ts	Salt
10	tb	Chilled unsalted butter; cut into pieces
4 1/2	tb	(about) ice water
3/4	oz	Dried porcini mushrooms; (about 3/4 cup)
2	tb	Unsalted butter
1/2	c	Finely chopped shallots
2 1/2	ts	Minced garlic
10	oz	Fresh wild mushrooms; (See Note)
3	lg	Eggs
1/3	c	Half and half
1/2	ts	Dried basil; crumbled
1/4	ts	Dried thyme; crumbled
2	c	Grated Swedish or Danish Fontina cheese; (about 8 oz)
		Fresh parsley sprigs

INSTRUCTIONS

CRUST
FILLING
FOR CRUST: Mix flour and salt in medium bowl. Add butter and rub with
fingertips until mixture forms coarse meal. Mix in enough water by Tbsp to
form moist clumps. Gather dough into ball; flatten into disk. Wrap in
plastic and chill until firm, about 45 minutes. (Can be prepared 2 days
ahead; keep refrigerated.)
Roll out dough on lightly floured surface to 13-inch round. Transfer to
9-inch glass pie plate; crimp edges. Refrigerate 30 minutes.
Preheat oven to 375oF. Line pie crust with foil. Fill with dried beans or
pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is
set and begins to color, piercing bottom with fork if puffy, about 15
minutes more. Transfer to rack and cool.
FOR FILLING: Place porcini in small bowl. Add enough hot water to cover.
Let soak 30 minutes. Drain mushrooms. Melt butter in heavy large skillet
over high heat. Add shallots and garlic and saute 1 minute. Add fresh
mushrooms and saute until tender and liquids evaporate, about 5 minutes.
Add porcini and saute 2 minutes. Season to taste with salt and pepper. Set
aside.
Whisk eggs, half and half, basil and thyme in medium bowl until blended.
Season with salt and pepper. Sprinkle half of cheese on crust. Top with
mushroom mixture and remaining cheese. Carefully pour egg mixture over
mushrooms. Bake until center is set, about 40 minutes. Transfer to rack and
cool slightly. Garnish with parsley. Cut into wedges and serve.
Serves: 8
Source: Bon Appetit, June 92
NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced
Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest  by jarin@odyssee.net (JL) on Sep 3, 1999

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