READER RECIPE SWAP: Mushroom pie
Star-Telegram staff writer
Beth Mewhinney of Stephenville answered the call for a recipe for mushroom pie with this one from the 1976 cookbook Tiger Bait Recipes, a collection from alumni of Louisiana State University.
Mushroom pie
Serves 5 to 6
1 or 2 medium onions, chopped or sliced
1/3 cup butter or margarine
1 pound small whole button mushrooms, cleaned with a damp cloth and stems trimmed (if using larger mushrooms, slice them)
1 tablespoon flour
1/2 cup light cream
1 tablespoon brandy or sherry
Salt and pepper to taste
Pastry for a 2-crust 8-inch pie
1. Saute onion in butter over medium-low heat until transparent, stirring often. Add mushrooms and cook 4 or 5 minutes, stirring occasionally. Add flour; toss mixture until blended. Add cream, bring to a boil, stirring continuously. Add brandy or sherry. Season with salt and pepper and set aside to cool.
2. Line a glass pie plate with pastry. Using scissors, trim edge of pastry, allowing it to extend over pan 1/4 inch. Add trimmings to remaining dough and roll to 1/8-inch thickness; using a pastry wheel or knife, cut into strips about 1/2 inch wide.
3. Preheat oven to 450 degrees.
4. Turn mushroom mixture into pastry-lined pan. Moisten rim of bottom crust and arrange strips of pastry over the top in lattice fashion, pressing ends to rim of pie. Flute rim with fingers. If you want a glazed top, brush pastry with milk or with beaten egg diluted with a little water.
5. Bake on oven's lower rack until crust is brown, about 20 minutes.
- Beth Mewhinney
Nutritional analysis per serving, based on 5: 519 calories, 37 grams fat, 41 grams carbohydrates, 7 grams protein, 49 milligrams cholesterol, 605 milligrams sodium, 3 grams dietary fiber, 63 percent of calories from fat.
Recipe requests
Do you have a side-dish recipe that's always a hit at backyard parties and barbecues? We'd like to share it with readers.
Reader recipe requests include a layered cherry dessert made with canned cherries, custard, whipped cream and vanilla wafers; a coffeecake made with Red Hots; and white bean and cabbage stew.
Send recipes and requests to Amy Culbertson: via e-mail, aculbertson@star-telegram.com with "Recipe Swap" in the subject line; or mail them to Amy Culbertson, Star-Telegram, Box 1870, Fort Worth, TX 76101, with "Recipe Swap" on the envelope.
Important: Please specify how many people the recipe serves and the size (in ounces) of any cans or packages called for. Write "Recipe Swap" on the envelope or in the e-mail subject line. Include your name, city and a daytime telephone number.
