PACIFIC PALISADES MUSHROOM-VEGETABLE PIE..DELICIOUS RECIPE

Here is a wonderful dish...perfect for any winter or Fall menu.
Use whatever greens are available locally grown..kale, spinach, collards, broccoli rabe,  turnip or beet greens, chard.

This recipe feeds 6-8

2tbsp neutral oil ( safflower/sunflower)
2 cups chopped onions
1 pound finely sliced mushrooms (any kind and any mix, if using shitakes, remove the stalks and use in stock)
5 cloves garlic smashed and minced
2tsp nutritional yeast ( optional)
2tbsp fresh chopped herbs or 2 tsp dried ( thyme, rosemary, sage, tarragon, & etc.)
3 bunches or 4 cups cooked, chopped greens.(.blanched in boiling water with 1/4tsp baking soda-to retain color, then drained and liquid squeezed out and finely chopped).
1 cup part skimmed ricotta cheese
1 cup fresh brown breadcrumbs
2 large eggs
1/2 cup grated cheese
1/2 cup minced parsley
1/4 cup sweet sherry (optional)
1/2 tsp ground nutmeg (optional)
1/4 cup vegetable stock or water


In a large, heavy bottomed saucepan or Dutch oven, heat the oil & add the onions, saute for 3 mins, then add the garlic and cook until onions are golden brown.
Add the fresh herbs, and sherry.
Remove from heat, stir in the chopped greens, cheese, ricotta, spices, parsley, vegetable stock or water, any dried herbs, breadcrumbs and eggs.
Mix well to incorporate all ingredients.
Allow to cool then refrigerate overnight.
PREHEAT OVEN 400F ..low setting for shelf, but not the last setting for self so it is not directly over the heat source.

In a  9 inch GREASED pie pan or dish.
 pour the filling and smooth the surface.
Top with your favorite pastry or cream cheese pastry ( recipe follows).
Place on a cookie sheet.
Brush the pastry with egg or milk wash
Using a knife tip, make steam holes in pastry.

Place in hot oven and bake 35-40 mins or until top is golden brown and contents bubbling 



remove from oven and wait 10 mins before serving to allow contents to settle.

Cream cheese, whole wheat pastry

In a food processor bowl:

Combine
2 cups whole wheat flour
1/2 cup cold butter cut into chunks
2tsp dried herbs (whatever you are putting in the filling) or dry mustard
1/2 cup cream cheese or neufchatel cheese (low fat cream cheese)
Process to fine crumbs.
Add 1 large beaten cold egg and process to bring dough together,adding extra cold water by tbsp as needed.
Pat into a ball and wrap in wax paper and allow to rest for 1 hour or can be made 3 days ahead and refrigerated (bring to room temp to roll out).
This makes enough to cover a 9inch pie plate.