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Add a photoServings: 6
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, julienned
- 3 x Cloves garlic, minced
- 4 c. Sliced wild mushrooms, (such as chanterelles, morels, or possibly oyster mushrooms)
- 4 c. Sliced button mushrooms
- 1 c. Red wine
- 1/4 c. Balsamic vinegar
- 2 tsp Minced fresh rosemary
- 2 tsp Minced fresh thyme Salt Freshly grnd black pepper Savory Pies Crust
- 1/2 c. Grated good-quality Swiss cheese
Directions
- To prepare the filling, heat the extra virgin olive oil in a very large saute/fry pan over high heat till very warm. Add in the onion and the garlic and saute/fry till fragrant, about 2 min. Add in the mushrooms and saute/fry just till tender, 5 to 6 min. Add in the red wine and reduce heat till about 1/2 c. of liquid remains. Add in the vinegar, rosemary, and thyme and reduce again till about 1/2 c. of liquid remains. Season to taste with salt and pepper and let cold completely.
- Preheat the oven to 425 degrees. Cut the dough in half. On a very well-floured board, roll the dough out to a 10-inch circle. Place the rolled-out crust in the bottom of a 9-inch pie pan. Sprinkle the crust proportionately with the Swiss cheese and pour the filling over it. Roll out the second half of the dough. Cover the filling with the second crust and crimp the edges to seal the crusts together. Place the pie on the center rack of the oven and bake for about 15 min. Decrease the heat to 350 degrees and bake for 25 to 30 min more, or possibly till golden. Remove the pie from the oven and let rest for about 5 min before slicing.
- To serve, slice the pie into wedges and serve on individual plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 23 | 22% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 306mg | 9% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.74g | 2% |
| Protein 2.59g | 4% |
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