This morning was cold... I just wanted to stay at home wrapped in a warm blanket and read a new book.
However, I had a full schedule.
By midday all I wanted was potatoes and mushroom pie.
Here is how to make it:
Boil five Russet potatoes until done.
Pill the skin and mash it while potatoes are still warm.
Let it cool.
Prepare filling from:
5 Portobello mushrooms, cleaned and cut in 1/2 inches cubes
1 large onion, chopped
1 cup of grated cheese (I used extra sharp cheddar this time)
1 tbsp olive oil
1/2 tsp dry dill
Salt and pepper to taste
Preheat oven to 375 F.
Simmer onions in a frying pan on a medium-high until golden brown.
Add mushrooms and simmer for another 7 minutes, stirring a few times.
Season with salt, pepper, and dry dill.
Taste. Adjust a flavor.
Remove from the heat, let it cool for a few minutes.
Add 1/3 cup of cheese. Mix well.
Grease a 9 inch round pie pan with a little olive oil.
Press mashed potatoes to form a pie crust.
Place the pan in the oven for 10 min.
Add filling and cover with the remaining cheese.
Bake another 10-12 minutes until cheese forms a nice golden-brown crust.
Remove from the oven and let it rest for 5-7 minutes.
Serve with fresh vegetables or pickles.
This pie was so warm and cozy, just what I needed to wrap up this cold day.
Until next time,
Cowboy Country Vegetarian
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