Wild Mushroom Tort
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
140 g
Oyster Mushroom (sliced)4 tbsps
Margarine2 tbsps
Brandy2 tbsps
Mixed Herbs (of your choice)1 cup
Heavy Cream1 large
Egg2 large
Egg Yolk2 cup
Swiss Cheese (grated)1.5 cups
All-Purpose Flour1 cup
Vegetable Shortening1 cup
Water (icecold)Directions:
1
Preheat oven to 375 degrees F
2
In a skillet, saute the mushrooms and shallots in the margarine
3
Add the brandy and herbs and cook about 4 minutes
4
In a bowl, combine the cream, egg and egg yolks
5
Fill the pie crust with the cheese, place the mushrooms and shallots on top, and pour the cream and egg mixture over all
6
Bake for about 30 minutes, longer if necessary
7
Place the flour and salt in a mixing bowl
8
Add the shortening and cut with a pastry blender, or use your hands
9
Add the water, a tablespoon at a time, kneading until the dough is smooth
10
Roll out the dough to fit a 9inch pie pan