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Muff's Mushroom Pie Recipe
|Shortening||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||2 Tablespoon|
|Cream||1 1⁄2 Cup (24 tbs) (Sometimes A Little Extra)|
|Flour||4 Cup (64 tbs)|
|Mushrooms||3 Pound (Fresh Or Frozen)|
|Chopped chives||2 Tablespoon|
|Lemon juice||3 Tablespoon|
Calories 1954 Calories from Fat 1135
% Daily Value*
Total Fat 128 g196.7%
Saturated Fat 41.3 g206.7%
Trans Fat 13.5 g
Cholesterol 58.3 mg
Sodium 206.1 mg8.6%
Total Carbohydrates 179 g59.7%
Dietary Fiber 8.2 g32.8%
Sugars 39.4 g
Protein 29 g57.6%
Vitamin A 60.7% Vitamin C 47.4%
Calcium 28.5% Iron 48.7%
*Based on a 2000 Calorie diet
Line a deep pie dish, or individual serving dishes that are oven proof.
Wash and peel mushrooms, leaving short stems.
Slice thick and saute in butter with chives and parsley.
When tender, add lemon juice and simmer 5 minutes.
Add cream and paprika.
Pour into pastry lined pan or dishes; cover top with twisted strips of pastry placed in a lattice.
Crimp edges, and bake at 450° for about 30 minutes or until golden brown.