Stockton Market Mushroom Pie

By • March 8, 2011 • 0 Comments

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Author Notes: All of the ingrediants for this pie can be found at the farm market[email protected]

Serves 8

pie crust

  • 4 cups castle valley ground wheat flour
  • 1 cup flint hill butter
  • 1 cup water or enough to moisten dough

filling

  • 4 cups sauted Chetties Wild Mushrooms
  • 3 pieces Gravity Hill Shallots
  • 6 pieces Purely Pasture Eggs
  • 2 cups Flint Hill Cream
  • 1 cup Bobolink Jean Louis Cheese
  1. To make Crust cut butter into flour with a little salt. add water till together. let rest for 30 minutes then roll for a 10 inch tart pan. set aside Saute mushrooms and shallots, in a little oil, put in tart pan, crumble bobolink cheese on top, combine eggs cream, a little dijon pour over mushromm mix and bake till brown, yummy in my tummy
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