Mushroom Tort


3 ounces porcini mushrooms, reconstituted
5 ounces shitake mushrooms, sliced
5 ounces oyster mushrooms, sliced
¼ cup shallots, peeled and chopped
½ stick (4 tablespoons) margarine
2 tablespoons brandy
2 tablespoons mixed herbs of your choice
1/3 cup heavy cream
1 large egg
2 large egg yolks
1 recipe homemade pie crust (or a frozen pie crust)
2/3 cup grated Swiss cheese


Preheat oven to 375° F. In a skillet, sauté the mushrooms and shallots in the margarine. Add the brandy and herbs and cook about 4 minutes. In a bowl, combine the cream, egg and egg yolks. Fill the piecrust with the cheese, place the mushrooms and shallots on top, and pour the cream and egg mixture over all. Bake for about 30 minutes, longer if necessary.

Homemade Pie Crust

1 ½ cups all-purpose flour
dash of salt
½ cup vegetable shortening
½ cup ice cold water

Place the flour and salt in a mixing bowl. Add the shortening and cut with a pastry blender, or use your hands. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan.

Course: Brunch
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 15:50:09