Wild Mushroom Pie

Wild Mushroom Pie

Ingredients:
2 cups all-purpose flour
3/4 cup butter -- softened
1 jumbo egg
2 tablespoons butter
1 small onion -- thinly sliced
2 cups sliced fresh mushrooms
2 cups sliced porcini mushrooms
1 cup whole morel mushrooms
1 cup Marsala or dry red wine
1 1/4 cups whipping (heavy) cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Ricotta cheese
1 cup shredded Fontina cheese (4 ounces)
1/2 cup freshly grated Parmesan cheese

Directions:
betty crocker best of baking recipes.txt
Mix flour, 3/4 cup butter and the egg in large bowl until dough forms.
Turn dough onto lightly floured surface. Knead lightly 1 or 2 minutes or
until smooth. Cover and refrigerate 30 minutes.
Heat 2 tablespoons butter in 10-inch skillet over medium-high heat. Sauté
onion in butter. Reduce heat to medium; stir in mushrooms. Cook uncovered
5 minutes. Stir in wine; cook until wine is evaporated. Stir in whipping
cream; sprinkle with salt and pepper. Heat to boiling over medium heat;
reduce heat. Cover and simmer 10 minutes; cool.
Move oven rack to lowest position. Heat oven to 350º. Roll dough into
14-inch circle. Ease dough into pie plate, 10 × 1 1/2 inches, pressing
firmly against bottom and side. Mix mushroom mixture and cheeses. Spoon
into pie plate; spread to make even. Trim excess dough from edge of plate.
Bake 35 to 40 minutes or until set and crust is golden brown. Cool 10 to
15 minutes before cutting.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
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