OMG #Vegetarian

This is partially thanks to Joey, who sent me a recipoo for pastry crust.

Fry mushrooms in a dry non-stick pan until they’ve thrown off their moisture. Add a splash of wine and cook that out, too.

Meanwhile, cut 10 TBS cold butter (I used butter-flavored Crisco) into 1 cup flour and 1/4 tsp salt. Mix in 1/3 ice water with a fork. Roll it out very thin. Cut it into as many pieces as you want pies.

Divide the mushrooms between the crust pieces.

I topped each lump of mushrooms with a bit of the Boursin Garlic & Fine Herbs cheese our #4 Daughter gave us.

Fold each piece together and press.

Bake at 350F for as long as it takes. I don’t remember. I think it was an hour, but maybe not.

The stuff on the side is colcannon, also known as leftover mashed potatoes and cabbage bunged in together.

I’m posting today at Fatal Foodies about Cheater’s Lentil Soup.

I posted yesterday at The Write Type about using birthdays as characterization, plot points, and/or block-breaker.

A WRITING PROMPT FROM ME TO YOU: Somebody uses an ingredient or material given by someone else.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “OMG #Vegetarian

  1. Dan antion

    January 22, 2019 at 7:28am

    I love recipes with instructions “bake for as long as it takes.”

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      January 22, 2019 at 8:25am

      I know. The older I get, the more my recipes are like medieval cookery books: Take a lump of butter the size of a hen’s egg and as much milk as you will….

      Permalink  ⋅ Reply
      • joey

        January 22, 2019 at 8:33pm

        LOL! Me too, but you phrase it better! 😀 Looks great, very mushroom, so cheese, much flake! 😛

        Permalink  ⋅ Reply
  2. Ally Bean

    January 22, 2019 at 7:43am

    This sounds and looks delicious to me. My kind of recipe, sort of structured but with leeway to adapt and bake your own way!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      January 22, 2019 at 8:28am

      Right! I like strict instructions and exact measurements the first time I make a recipe. After that, it’s just a guideline.

      Permalink  ⋅ Reply
  3. pm laberge

    January 22, 2019 at 9:48am

    So, Madame Bond.
    You thought you would hide the TOP secret recipe by merely telling us to “cook it for as long as it takes….”
    How do you know that some poor fans might not experiment?
    I may not, but others will go off half baked, and others more, may be well done!
    (Yes, I am QUITE insane~! Bwaaa Haaa ha Ha!)

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      January 22, 2019 at 11:15am

      And then some Canadian comes along and tops it with crackers! Bwaaa Haaaha Ha yourself! ~grin~

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      • pm laberge

        January 22, 2019 at 4:38pm

        I LIKE Crackers.
        I AM Crackers!
        I’m like Nixon’s dog. He was Checkers, and I am Crackers!
        And I would have soup with that, as it is -24C right now!
        So I would NEEEEED the Crackers!

        Permalink  ⋅ Reply

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