9 inch pastry shell
1/2 pound cultivated mushrooms
1/2 pound wild mushrooms
4 tablespoons minced shallots
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons minced fresh parsley
1 cup heavy cream
2 tablespoons butter
4 tablespoons port wine
1 1/2 cups Emmental
Wash the mushrooms (or other vegetables you may wish to
Cut the mushrooms into 1/4 inch lengthwise
Saute the shallots in butter in butter over medium heat
in a large skillet for about 2 minutes until clear, but not brown.
Add the mushrooms and saute for an additional 10 minutes.
Next add wine and stir over medium heat until wine is almost
Add salt and pepper to taste, along with
In a separate bowl, mix cream, half and half and
eggs. Blend well.
Spread mushroom mixture evenly in the
pastry shell and top with the shredded cheese. Pour egg and
cream mixture over the top and bake 30 to 35 minutes until the
custard is set.