| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Appetizers, Pareve |
1 |
Servings |
INGREDIENTS
| 6 |
|
Shiitake or chanterelle mushrooms |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Parve pie shell; 9 or 10 in. |
| 3 |
|
Eggs |
| 1 |
c |
Non-dairy creamer |
| 2 |
tb |
Chives; chopped |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
pn |
White pepper |
INSTRUCTIONS
Preheat oven to 375. Rinse mushrooms in cold water. Place in microwave safe
dish and zap for 2 minutes. Slice mushrooms about 1/8 inch thick. Drain off
any liquid and pat dry.
Spread mushrooms in bottom of pastry shell. Set aside.
In samll bowl, whisk eggs , non-dairy creamer, chives, salt and pepper.
Pour over mushroom mix. Bake in preheated oven for 30 minutes or until
center is almost firm, not wobbly. Let stand for 15 minutes before cutting.
Posted to JEWISH-FOOD digest V97 #242 by Judith Sobel <jcs@mindspring.com>
on Sep 01, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”