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“I serve this as a side dish. Can be made either dairy or non-dairy.”
READY IN:
1hr
SERVES:
8-10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 unbaked double crust 9-inch pie shell
  • 2 ounces margarine
  • 3 onions, diced
  • 1 12 lbs mushrooms, sliced
  • 2 tablespoons flour
  • 12 pint cream or 12 pint non-fat non-dairy creamer, substitute such as coffee rich
  • 1 tablespoon sherry wine or 1 tablespoon dry wine
  • 1 teaspoon salt
  • pepper
  • 1 egg yolk

Directions

  1. Preheat oven to 450 degrees.
  2. Par bake 1 pie shell until light brown.
  3. Lower oven temperature to 350 degrees.
  4. Melt margarine.
  5. Saute onions until soft.
  6. Add mushrooms and saute until soft.
  7. Add the flour and cream (or non-dairy creamer). Stir till smooth. Simmer for 10 minutes.
  8. Add sherry or dry wine, salt and pepper to taste.
  9. Cook through and cool. Pour into crust. Cover with top crust. Prick top a lot.
  10. Glaze with egg yolk.
  11. Bake 30-40 minutes.

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