I don’t very often venture away from the sweet stuff on my blog (I just can’t help it. My sweet tooth is out of control), but I confess that I dreamed about this pie for months before I finally got a chance to make it a reality.
It started back at Thanksgiving when I went a little pie crazy. Two months later I rolled up my sleeves, rolled out a variation on my favorite pie crust, and filled my kitchen with the smell of mushrooms cooking with garlic and fresh herbs. Even my sweet tooth approved.
If the pie itself wasn’t great enough, the smell of everything baking together was incredible and made the wait almost unbearable.
Softened mushrooms were meant to be combined with a flaky butter crust, especially one flecked with parmesan cheese. Serve slices with a little salad on the side and you have a wonderful lunch or light dinner.
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