Ingredients:
3 tablespoons butter
1/2 lb portabella mushrooms, sliced in 1/2-inch pieces
1 garlic cloves, minced
1/4 cup thinly sliced sun-dried tomatoes ( , the kind packed in oil)
1 1/4 cups all-purpose flour
1 pinch salt
3 tablespoons chilled butter
3 tablespoons vegetable shortening
2 -4 tablespoons milk, ice cold ( more may be needed)
1 egg whites, unbeaten
1 cup whipping cream
4 egg yolks
1 pinch salt
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 tablespoons slivered fresh basil
Directions:
Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
Or, if you don’t want to make pastry, use a prepared crust and paint edges as above.
Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
Now fill unbaked pie shell with mushroom mix, then pour custard over.
Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
Let set 5 minutes before cutting.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.