 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I needed a before-dinner snack, so I conjured this up with ingredients that I had at home, remarks Rita Weaver of Lakewood, Washington. It was enjoyed by all. Rich wedges also would make a nice brunch dish or light lunch alongside a salad. Ingredients:
1 package (15 ounces) refrigerated pie pastry |
1 pound fresh mushrooms, sliced |
1 teaspoon chopped onion |
1 tablespoon butter |
1 pound swiss cheese, sliced |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers.
2. Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges. Yield: 6-8 servings.
|
|