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Before I get started on the post today, I just wanted to remind everyone that voting is still going on through midnight tonight for the Pacific Everyday Food competition. I don't think I'll be heading to Napa, but I will be giving an AWESOME donation to the Susan G. Komen Foundation. So hop on over, vote one last time, and let's see if we can get the donation to $200! You can find the link to donate back on Friday's post HERE.

So today's recipe is for a mouthwatering mushroom pie. Why mushroom pie you might ask? Because I was fortunate enough to be contacted by Marx Foods and asked to participate in a recipe contest using their gourmet dried mushrooms. They send you five free samples and you get to work creating and see what you can come up with. If your recipe is chosen as one of the top dogs, you receive a three month supply of fresh mushrooms including truffles! That's right, truffles. I can honestly say I have never had a truffle, but I would LOVE to get my hands on some and change that. So I'm throwing my hat in the ring with not one but TWO recipes. The second one will show up on Wednesday's post and that's all I'm going to say about that.

First up a look at the five packs of mushrooms that Marx Foods sent me. I received masutake, lobster, chantrelle, porcini, and black trumpet.

And now, let's get cooking. Here's what you'll need to create your very own mushroom pie.

1 Pie Crust

3 Eggs
1/4 Cup of Milk
1/2 tsp of Tarragon
1 Tbsp of Sherry
2 Cloves of Minced Garlic
1/4 Cup of Gorganzola Cheese
4 Oz of Chopped Fresh Spinach
3 Green Onions, Chopped
11/2 Cups Cooked Mushrooms, Chopped
1/4 Cup of Broth (Mushroom, Veggie, or Chicken)
2 Tbsp of Butter, Melted
Salt and Pepper to Taste

First up, grab your pie crust and lay it into your pie pan.

Grab a bowl and add to it your eggs, milk, tarragon, sherry, garlic, melted butter, stock and cheese.

Mix it up and set it aside.

If you're using dried mushrooms, boil up a quart of water and add them to it. Let them simmer for about 20 minutes to soften up. If you're using fresh mushrooms, instead of adding your melted butter above, melt it up in a skillet and cook your fresh mushrooms in it for about four minutes until cooked through.

And as a side note, boiling these mushrooms up made some AMAZING mushroom broth which I used as the broth in this dish. Check it out!

Back to the pie. Go ahead and grab your spinach and onions and drop them into your dish.

Now add your chopped mushrooms to the top.

And then the blue cheese.

Last up, grab your egg mixture and pour it over the top. Sprinkle a few shakes of salt and pepper on the pie.

Pop it into your oven preheated to 325 degrees for 35 minutes. And here we have it. A delicious and mouthwatering mushroom pie.

Dig in my fellow readers and get ready for mushroom part two on Wednesday!

Grab a Copy of the Recipe HERE.

Other Recipes You Might Enjoy:

Nummy Noodle Soup
Indian Feast Part II: Daal
Mexicali Rice

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