Cooking For 1966 MUSHROOM PIE

Press, Volume CV, Issue 31029, 7 April 1966, Page 2

Cooking For 1966 MUSHROOM PIE

[By

CELIA TIMMS]

It is perhaps fortunate that mushrooms are plentiful at this time and for anyone who enjoys eating them the following recipe for mushroom pie is a delicious way of serving them. You Will Need: 2 lb fresh mushrooms 1 lb butter 1 teaspoon salt 2 tablespoonfuls lemon juice 4 tablespoonfuls flour li cups chicken stock (or water) Pinch of marjoram i cup dry sherry j cup cream (or evaporated milk) Short crust pastry i teaspoon pepper

Method: Prepare mushrooms and meit quarter of a

cup of butter in a large pan, add the mushrooms, salt, pepper and lemon juice. Cover and cook 10 minutes over medium heat, stirring or shaking occasionally. Pour off the liquid in the pan and reserve it. Arrange the cooked mushrooms in a large deep caseseroie. Meit two tablespoonfuls of butter in pan and stir in the flour. Gradually add the mushroom liquor or juices and the stock, stirring constantly until the mixture boils and thickens. Add marjoram, then remove from heat and blend in the sherry and the cream or evaporated milk and pour over the mushrooms. Cover top with short crust pastry, slitting the top to permit steam to escape and bake in a moderate oven for about 25 minutes or until pastry is cooked and lightly browned.