En-56
Ingredients
Pastry
150g plain flour
50g butter
25g grated Gruyere
cheese
60ml sour cream
Filling
15g Butter
2 cloves garlic, crus-
hed
450g brown mush-
rooms
150g grated Gruyere
cheese
1 tsp (5ml) salt
125ml single cream
2 eggs, lightly beaten
Preparation
For the filling: Melt the butter in a heatproof bowl
on microwave 1000 watts for 1 minute, add the
garlic and cook for 1 minute on microwave
1000 watts. Add 8 mushroom caps to the bowl
and cook for a further 2 minute, or until the tops
are just glazed.
Remove the mushroom caps and put to one side.
Slice the remaining mushrooms with the stems
and add to the bowl, cover and cook on
1000 watts for 10 minutes.
Pre-heat the oven on convection 220°C with the
enamel shelf in place.
Put the flour and butter into a bowl, rub in the
butter until the mixture resembles fine bread-
crumbs.
Mix in the cheese and gradually add the sour
cream until the mixture becomes a dough.
Press the dough into a 22cm pie dish.
Cook the pastry for 15 minutes in the pre-heated
oven.
Sprinkle half of the cheese over the pastry, top
with the cooked mushrooms, then with the
remaining cheese.
Mix together the salt, cream and eggs and pour
into the pie dish.
Bake the pie for 25-30 minutes until set. About 5
minutes before the end of the cooking time, place
the 8 reserved mushroom caps around the top
edge of the pie.
Swiss mushroom pie
Cooking Time: 39-44 minutes
Gratin dishes, pies and soufflés
