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Print this Recipe    Wild Mushroom

Wild Mushroom Pie
Yield: 8

1 1/4 cup unbleached all purpose flour
1/2 tsp salt
10 Tbsp chilled unsalted butter, cut into pieces
4 1/2 Tbsp (about) ice water

3/4 oz dried porcini mushrooms, (about 3/4 cup)
2 Tbsp unsalted butter
1/2 cup finely chopped shallots
2 1/2 tsp minced garlic
10 oz fresh wild mushrooms (crimini, chanterelles and shiitake), thickly sliced
3 large eggs
1/3 cup half and half
1/2 tsp dried basil, crumbled
1/4 tsp dried thyme, crumbled
2 cup grated Swedish or Danish Fontina cheese, (about 8 oz)
Fresh parsley sprigs

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.

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 375 F. 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.

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

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Taste: Ease of Prep: Appearance:
Delish, June 24, 2005 - 06:54 PM
Reviewer: Anonymous from Philadelphia, PA USA
this is great, it's better than quiche because there are more mushrooms. I will definitely make it again. I used three kinds of cheese instead of one and I used different mushrooms, but I tihnk it would be great with any of the many variations you could get out of these.

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