Here is another recipe that can be used as part of meal, a buffet, potluck dinner or a meal in itself with some lightly dressed greens. It freezes well whether it is unbaked or baked.
In both cases bring to room temperature before baking or heat or reheating. I would say this is one of my top 20 favorite recipes for ease in preparation and taste. Recently I used Pillsbury prepared piecrust in the dairy section of the supermarket. I had used it years ago and thought it was too greasy but it must have been improved.
This product is perfect to cut down on preparation time. It comes in two sheets so use part of the second one for the lattice top and freeze the leftovers. You can substitute another similar cheese for the Swiss but I would not recommend substituting all mozzarella.
Swiss Cheese/Mushroom Pie
3 to 4-Tablespoons butter
1-cup thinly sliced
Vidalia or other sweet onion
1-pound mushrooms, thinly sliced
Pepper to taste
1-clove garlic, minced
1/2-teaspoon Worcestershire sauce
1-Tablespoon lemon juice
1/4-pound Swiss cheese (approximately 2-scant cups) GRATED on large holes of grater
1/4-pound mozzarella cheese (approximately 2-scant cups) GRATED on large holes of grater
Melt butter in skillet and add the thinly sliced onions and cook gently 5-7 minutes. They should be slightly browned. Add the sliced mushrooms, salt & pepper, lemon juice, Worcestershire sauce and sauté another 5 to 7 minutes stirring occasionally. You may have to add additional butter before sautéing the mushroom mixture.
Now add the minced garlic and sauté another minute or so. If necessary, drain the mushroom mixture and mix with the two cheeses. Dump into an unbaked 8 or 9-inch pastry shell. Cut strips out of leftover pastry and arrange on top of the pie in lattice fashion. Bake 375° for 35 to 40 minutes, serve warm. Serves 6-8.
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