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FYI
SOUTH Magazine,
October 2002. VOL.2 ISSUE 10
Mushrooms SIDEBAR-Diversions
By Karen Schmitt translated by Vanessa Wu
Make room for MUSHROOM PIE, a family
favorite of Pam Davies, former Kaohsiung resident from South Africa.
Mix different types of mushrooms, including even a handful of "gay-ba-see"
if you're lucky enough to have some, for a delightful flavor.
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1
pre-baked piecrust
500 Grams of mushrooms, sliced
1 large onion, diced
1/2 Cup of milk
1/2 Cup of fresh cream
1 Tablespoon cornstarch
60 Grams butter
Salt, pepper and a pinch of sugar
60 Grams of grated cheese |
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Brown onions in butter, and add mushrooms and seasonings.
Cook slowly until tender. Add cream and reduce heat. In a separate
bowl, whisk cornstarch with milk and cream, and add to mushrooms.
Stir until thickened. Pour into piecrust and bake in a hot over
for about 20minutes.
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