5-1: Mushroom and Cheese Pie

5-1: Mushroom and Cheese Pie…didn’t go as well as hoped. Following directions is important, friends. Let’s dive in–we’re still in Book 1, Group 1 (Appetizers & Starters).
5-1 Mushroom and Cheese Pie
We got a lot of mushrooms in our CSA box this round, and I used the Maitake mushrooms for another recipe from this book, but forgot to photograph it. And as the internet says, “pics or it didn’t happen”. So, I decided to use the White Beech mushrooms for this recipe.

First mistake. Of several.

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Recipe card. Unmarked, so either untested or unremarkable.

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Ingredients are laid out. Those funny looking mushrooms are White Beech, it probably would have been a better idea to use a more “traditional” mushroom for this type of dish. I’ve yet to find a good recipe in which to use these type of mushrooms. I’m also lacking a green pepper, and I’ve substituted sour cream for plain yogurt and cheddar-jack for shredded Swiss cheese.

It’s basically a different recipe at this point. No wonder it went so far south.

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First step is to bake the pie shell. I stuck it in the oven originally before realizing that I needed to brush it with dijon mustard first. An odd step–I’ve never done that for a savory pie before.

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Eggs, sour cream, and leftover dijon are mixed together. I was making two recipes at one time last night (2-34: Avocado-Parmesan Salad)–you can see them side by side on my laptop in the background. You can also see me in the reflection of the bowl. Hi!

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Veggies are chopped and cooked in my trusty cast-iron pan. You can see the pie crust awaiting filling in the background. Please ignore my dirty stove–clearly, I do. I’m a terrible housekeeper.

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Now here’s where the trouble comes in–layering. I start the way the recipe tells me to, with the cheese. Which already seems odd. But I triple-check to make sure I’m doing it right.

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And then the veggies…

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The moment the egg mixture hits the veggies, I recheck the recipe and realize I screwed up. The egg mixture was supposed to be AFTER the cheese but BEFORE the veggies. 😫  It looked so nice, too.

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Since I’ve already screwed up, might as well burn the whole place down and put the parsley on BEFORE it bakes. My parsley is half-frozen anyway, due an abundance of parsley that needed to be minced and stored away in the freezer.

Again, ignore the dirty stove. I know it’s dirty. I’ll clean it this weekend, I promise.

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Set the timer, shove it in the oven, and hope for the best. We’ll survey the damage in 35-40 minutes.

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Here’s the result. Egg was cooked, but soggy where it met the mushroom mixture. Probably would have been much better if I had cooked it the proper way. The crust was the best part, which was the one part I didn’t really have anything to do with.

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And now I have six more slices of weird soggy pie to eat. Yay?

Would maybe make again, if I followed directions properly and got the right kind of mushrooms. It’s essentially mushroom quiche, but layered instead of mixed all together. I think I prefer the more traditional quiche than this thing.

Grade: C

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