Mushroom Pirog

Recipe Ingredients

		Filling
2 lbs	908g / 32oz	Mushrooms
3 tablespoons	45ml	Butter
6		Green onions - chopped
1 teaspoon	5ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
1/2 cup	118ml	Milk - or more
1/2 cup	118ml	Sour cream
2		Hard cooked-eggs - sliced
		Pie Crust
1/2 cup	99g / 3.5oz	Butter - (1 stick)
2 cups	125g / 4.4oz	Unbleached all-purpose flour - mixed with
1 teaspoon	5ml	Salt
1/2 cup	118ml	Cold water - or more
		Glaze
1		Egg yolk - mixed with
1 teaspoon	5ml	Water
		Sesame seeds - (optional)

Recipe Instructions

Stem and slice the mushrooms. Save the stems for duxelles (see recipe). In a saute pan or skillet, melt the butter and saute the mushrooms for 5 minutes. Add the green onions, lemon juice, and salt and pepper to taste. Sprinkle the flour on top and, quickly stirring, add milk to blend. Allow it to cool. Add the sour cream. Set aside.

To make the crust, cut the butter into the flour with a pastry cutter or 2 knives. Mix in the water until it forms a ball. You may need additional water. Divide the dough in half. Roll out one dough ball on a floured board and line the bottom of the pie pan.

Fill with the mushroom mixture, then cover the filling with the sliced hard-cooked eggs. Roll out the other half of the crust and cover, pinching the edges securely together. Cut a slit in the top. You may want to form a mushroom design out of the leftover crust to put on top. Brush the top with the egg-water. Sprinkle with sesame seeds, if you like.

Bake in a preheated 350 degree oven for 30 minutes or until the crust is golden brown.

This recipe yields 4 to 6 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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