1. Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside. 2. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly. 3. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary. 4. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white. 5. Or, if you don't want to make pastry, use a prepared crust and paint edges as above. 6. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil. 7. Now fill unbaked pie shell with mushroom mix, then pour custard over. 8. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned. 9. Let set 5 minutes before cutting. ---------------------------------------------------------------------------
Nutrition
Ingredients
