Title: Mushroom Pie
Categories: Pie Pastry Mushroom Southern
Yield: 1 Pie

1 1/2	lb	Small fresh mushrooms,
		Cleaned
1		Large onion, chopped
1/4	c	Plus 2 tablespoons butter
		Or margarine, divided
3	tb	All-purpose flour
1/2	c	Chicken broth
2	tb	Madeira or other sweet wine
1/2	ts	Salt
1/2	ts	Celery salt
1/8	ts	Pepper
		Dash of red pepper
		*****
		LATTICE-CRUST PASTRY
2	c	All-purpose flour
1/2	ts	Salt
2/3	c	Plus 2 tablespoons
		Shortening
5		Or 6 tablespoons cold water

Prepare Lattice-Crust Pastry; set aside.

Saute mushrooms amd onion in 1/4 cup butter in a large skillet 8 minutes or until vegetables are tender. Set aside.

Melt remaining butter om a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and wine; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine sauce, sauteed mushrooms and onion; stir well.

Spoon mushroom mixture into pastry shell. Arrange pastry strips im lattice design over filling; seal edges and flute. Bake at 375F. for 40 minutes or until browned. Yield: 6 to 8 servings.

Serving Suggestion: Mushroom Pie is an excellent side dish to serve with beef.

PREPARATION OF LATTICE-CRUST PASTRY

Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all ingredients are moistened. Divide dough in half, and roll each portion to 1/8 inch thickness on a lightly floured surface.

Carefully fit one portion into a 9-inch pie plate and set aside. Cut remaining portion into 14 (3/4-inch-wide) strips. Yield: pastry for one lattice-crust 9-inch pie. 1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama

MM Format by John Hartman Indianapolis, IN 5 Aug 1996

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