1 Pie Crust
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.