I love me some mushrooms, yes, I do. I only found a handful of them in the wild this year, but I buy white button mushrooms and Portobellos at the store all year. Sometimes I make little hand pies, but I made a big’un to share with #4 Daughter.
Okay, the crust is imperfect. As my grandpa used to say, that don’t hurt the eatin’ of it.
I dry-cooked about a pound of mushrooms, added sliced onions and butter (or vegan margarine — I can’t remember which I used. I used butter-flavored Crisco for the crust, though) and some flour. I stirred that around until the onions were tender and the flour was unflourified, then added some white cooking wine and whatever herbs/spices I felt like using.
While I was doing all that, I cooked the bottom crust at 400F for about 20 minutes. This time, I remembered to put cheesecloth between my baking weights and the crust, so I could just lift the weights out once they’d cooled.
So put that filling into that crust and slap on a top crust. Bake, cut, and eat.
A WRITING PROMPT FROM ME TO YOU: Write about something that doesn’t look good but works, tastes, or is good.