This beautiful recipe makes good use of the wild mushrooms I collect in the Australian autumn, usually in May. Depending on the weather, I sometimes find them as early as February. I chop them, cook them simply in olive oil, and then freeze them.
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup (4 tablespoons) butter
3/4 cup milk
1 small onion, chopped very finely
2 large eggs
250g (1/2 lb) fresh mushrooms, sliced
125g (1/4 lb) bacon, fried and drained
250g (1/2 lb) cheddar cheese, shredded
one 23 cm (9inch) pie shell, baked
Saute onion in butter 3 to 4 minutes. Add sliced mushrooms and continue cooking for 4 to 5 minutes. Remove from heat; drain and cool slightly. Sprinkle crumbled bacon into pie shell. Cover with onion-mushroom mixture. Cover with grated cheese. Lightly beat together eggs, milk, salt and pepper. Pour into pie shell. Bake at 230 degrees Celsius (450 degrees Farenheit ) f0r 12 minutes. Reduce oven to 150 C (300 F) and bake for 25 to 40 minutes until set.
This recipe comes from a website called "the Kitchen of Babsonline", but it appears to have vanished from the online world.
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup (4 tablespoons) butter
3/4 cup milk
1 small onion, chopped very finely
2 large eggs
250g (1/2 lb) fresh mushrooms, sliced
125g (1/4 lb) bacon, fried and drained
250g (1/2 lb) cheddar cheese, shredded
one 23 cm (9inch) pie shell, baked
Saute onion in butter 3 to 4 minutes. Add sliced mushrooms and continue cooking for 4 to 5 minutes. Remove from heat; drain and cool slightly. Sprinkle crumbled bacon into pie shell. Cover with onion-mushroom mixture. Cover with grated cheese. Lightly beat together eggs, milk, salt and pepper. Pour into pie shell. Bake at 230 degrees Celsius (450 degrees Farenheit ) f0r 12 minutes. Reduce oven to 150 C (300 F) and bake for 25 to 40 minutes until set.
This recipe comes from a website called "the Kitchen of Babsonline", but it appears to have vanished from the online world.
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