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MyCookbook Recipe Database
MyCookbook Member: lechef
Recipe Category: Vegetarian
Recipe Preparation Level: easy
1 T butter or canola oil
1 c minced onion
1/2 t salt
3/4 lb mushrooms, sliced
2 T fresh lemon juice
3 T unbleached white flour
2 t dry mustard
1 t dried basil
1/2 t dried thyme
1 c firm yoghurt
fresh bl pepper to taste
1/2 c grated Swiss cheese (optional)
1/2 c minced fresh parsley
1 spinach crust ....see below
extra Swiss cheese and paprika for the top (optional)
Preheat oven to 350
Melt butter in a large, deep skillet , add onion and salt and cook until the onion begins to soften.
Add the mushrooms and lemon juice. Cook stirring often, over med. heat about 5-8 min.
Gradually sprinkle in the flour, mustard, and herbs, stirring as you go. Cook and stir over medium heat another 5 minutes. Set aside.
Beat toghether the egg, yogurt, black pepper, cheese, and parsley in a med.-large bowl.Beat in the mushroom saute.
Pour the filling into the prebaked crust. Top with extra cheese, if desired, and dust with paprika. Bake for 30 minutes. Allow to cool for at leat 10 min. before cutting. Serve hot or warm.
a little oil for the pan
2 T butter or canola oil
3/4 lb fresh spinach, finely minced
1/2 t salt
3/4 c unbleached white flour
3/4 c wheat germ or fine bread crumbs
a few dashes of nutmeg
Preheat oven to 375. Lightly oil a 9 or 10 " pie pan.
Melt the butter in a large skillet. Add the spinach and salt and saute quickly over fairly high heat until the spinach i s limp.
Remove from heat; add remaining ingredients and mix well.
Pat into the oiled pan. Use fork at first, and then your fingers, to mold the crust. Prebake for 15 minutes --- no need to cool before filling.
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