Mushroom Pie

Mushroom Pie
From the The Creative Vegetarian Cookbook by Jillian Stewart
Makes: 8 entrée servings
Time: 40 minutes preparation, 1 hour 20 minutes baking

Filling
1 tbsp vegetable oil
3 cups variety of mushrooms, cleaned and chopped
1 cup mixed nuts, finely chopped
2 medium onions, finely chopped
1 cup wholewheat bread crumbs
2 eggs, beaten
1 tsp dried thyme
1 tsp dried marjoram
1 tbsp soy sauce
salt and pepper to taste

Dough
3 cups whole wheat flour
pinch of salt
1 tsp baking powder
1/2 cup vegetable shortening
1/2 c water and extra as necessary
beaten egg to glaze

Heat the oil in a large saucepan and ently fry the onion until soft. Add mushrooms and cook until juices run. Remove from heat and add remaining filling ingredients. Allow to cool.

This is where this recipe gets a little unbelievable. Just go for it.

Sift flour, salt, and baking powder into a large mixing bowl. Cut the fat into pieces and melt in a saucepan. Add the cold water and bring to a fierce bubbling boil. Immediately pour this into the flour micture and stir vigorously until glossy. Knead into a ball when dough is cool enough to handle.

Divide dough into 1/3 and 2/3 portions, reserving smaller portion in a plastic bag to prevent from drying. Press the 2/3 portion to line the base and sides of a 7 inch springform pan. Spoon in the mushroom filling firmly, mounding in the center. Roll out the remaining dough and place on top of pie, pinching edges to seal.

Glaze generously with beaten egg. Cut of prick vents in the lid to allow steam to escape. Bake in an oven preheated to 425 degrees F for 20 minutes. Reduce to 375 degrees F and bake for an hour longer.

Unmold and serve warm. Also tasty cold the next day!