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Fill a small pot three-quarters full with water; bring to a boil. Turn off the heat. Stir in the dried mushrooms and let sit for 20 minutes. Strain the mushrooms and rinse with cold water. Pat dry with a paper towel, then coarsely chop. Set aside.
Heat the oil in a large skillet over high heat. Add the reconstituted mushrooms and the cremini and saute for 3 to 5 minutes. Turn the heat down to medium and add the butter, garlic, shallots, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the mushrooms and shallots are tender, another 10 to 12 minutes. Set aside.
Add 1/2 cup of the cheese and half of the mushroom mixture to the pie crust. Pour in half of the egg mixture, skimming the foam (this helps prevent mushrooms from floating to the top of the pie). Repeat with the remaining cheese, mushrooms and egg mixture. Place the pan on a baking sheet and bake until the edges are set but the center still jiggles, 1 1/2 hours. Let cool in the pan.
To serve, cut a slice of pie with a serrated knife and top with some herb salad.
Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with a butter. Line the bottom of the pan with parchment paper.
Roll out the dough to 1/3-inch thick and 14 to 16 inches in diameter. Gently lay the dough in the pan. Tuck the dough into the bottom and sides of the pan. Trim the excess dough hanging over the top edge of the pan, leaving about 1/2 inch of dough (to allow for shrinkage during blind baking).
Cut a piece of parchment paper larger than the springform pan. Lay the parchment over the crust and fill with the dried beans. Place the pan on a baking sheet and bake until it just begins to brown, 20 to 30 minutes. Let cool to room temperature before filling.
Yield: One 10-inch pie crust
Special equipment: a 10-inch springform pan
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.