With only a top crust on this pie, the calorie count is kept under control. Serve this tasty meal with a bowl of new potatoes.
¼ cup ( ½ stick) add her or or margarine
1 ½ pounds mushrooms, sliced
1 large yellow onion, sliced
½ cup all purpose flour
1 container (8 ounces) cottage cheese
½ cup dry white wine
1 egg yolk
¼ cup chopped parsley
1/2 teaspoon salt
¼ teaspoon ground white pepper
½ package (15 ounces ) refrigerated ready to bake a pie crust
2 tablespoons water
Preheat the oven to four 25°F. In a large skillet, melt butter over moderately high heat. Add mushrooms and onion; sauté until soft, about 10 minutes. Stir in flour until well mixed. Stir in wine and cook until thickened. Remove the pan from the heat.
Mix chopped parsley, cottage cheese, white pepper, and salt into the mushroom mixture. Pour the mixture into an ungreased pie plate about 9 -inches. Spread the pie crust over the filling and press the edge to seal it onto the plate; flute the edge.
In a cup, mix egg yolk with water; brush the mixture over the piecrust. Cut slits in a decorative design into the cross to allow the steam to escape during baking. Bake the pie until the crust is golden brown and the feeling is bubbly, 15 to 20 minutes.
Cuisine Writer
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