Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 133

  • One 9 inch unbaked pie crust
  • 4 T. butter
  • 6 c. chopped wild and/or domestic mushrooms (include as many Green Quilt Russula as you can find!)
  • 3 lg. shallots, minced
  • 2 eggs
  • 1/2 c. half and half cream
  • 1/4 c. dry white wine
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 tsp. coarse salt
  • 1/4 tsp. white pepper

Preheat oven to 350.  Bake crust about 12 minutes, or until golden.  Set aside, keeping oven on.  In a large skillet, melt butter over moderate heat.  Add mushrooms and shallots and cook, stirring frequently, until mushrooms are browned, about 15 minutes.  Transfer to pie crust.  In a bowl, beat eggs with half and half, wine, Parmesan, salt, and pepper.  Pour over mushrooms.  Bake about 25 minutes or until almost set in the center.  Remove from the oven and let stand for 10 minutes before serving.  Serves 6 - 8.