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Mushroom Pie

9 inch deep dish pie crust
3 tbsps olive oil divided
1/2 med onion diced
8 ozs button mushrooms sliced
4 ozs shiitake mushrooms sliced
4 ozs porcini mushrooms sliced
4 ozs grated cheese
1 c heavy cream, milk, or half & half
1 c egg substitute or 4 whole eggs
2 tsps cornstarch
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
salt & pepper to taste

Saute onions in some of the oil until they begin to caramelize.
Set aside. In more oil, saute the mushrooms, 8 ounces at a time,
for about 3 minutes or until they darken nicely. Stir together with
onions and cheese and pour into pie crust. In a mixing bowl, mix
all remaining ingredients until they are smooth and velvety. Then
pour into pie crust.

Bake at 350 degrees F. for 35-40 minutes.

Notes: The type of mushrooms used is not important. Use any that
are available fresh, or even dried mushrooms if necessary. Similarly,
you can use any cheese that you like. (I've used non-fat cheddar
and fontina.) Instead of a single pie, you could make individual
tarts.

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