Books & Spoons Recipe: CHEESY MUSHROOM PIE

I don't think I have ever seen the weather following the calendar, like it did on September 1. The day before was still a beautiful summer day, and I woke up to autumn, with rain, winds, cold temperatures.

For a couple days, I waited for the summer to return, now I just had an attitude adjustment, got my yoga pants, hoodies, and flannel ready, and celebrate autumn with some amazingly good, cheesy mushroom pie, that even those not big on the earthy taste of mushrooms would like!

I hope you enjoy it, and the new season upon us
~ Cheers!

CHEESY MUSHROOM PIE

125 g / 4 oz            butter
3 dl  1,2 cups         flour
                              salt
3/4 dl /1/3 cup       cold water

Mushroom and onion mixture:
1 l  / 4 cups      mushrooms
2                      onions, diced
½-1 teaspoon  salt
                        white pepper
2                      eggs
2 dl /0,8 cups   milk
2 dl / 1 cup       grated cheese

First prepare the crust:
Mix the butter and flour.
Add salt and cold water with rapid stirring.
Press the pastry into a pie dish. Prick the bottom.
Support the dough edges, for example, with foil, while baking the crust at 225C/437F degrees at the bottom of the oven approx. 10 min.

For the filling fry the mushrooms in the pan, until the liquid has completely evaporated.
Add chopped onions and saute for a moment.
Season with salt and white pepper.

Mix eggs, milk and grated cheese with each other.

For the pre-baked pie crust, put in the mushroom and onion filling, and pour the egg milk mixture on top.
Bake at 225C/437F degrees for approx. 30 min.