Tiddlywinks Toadstool Pie: Vegetarian Mushroom Picnic Treat

Tiddlywinks Toadstool Pie from I Like You: Hospitality Under the Influence

• 1 baked piecrust (I used ready made puff pastry for this which was baked in a 20cm flan tin)

Cream Sauce:

• 3 tablespoons of butter

• 3 tablespoons of flour

• 1 cup of light cream

• Salt and Pepper

Mushroom Filling:

• 1 lb./500grams fresh mushrooms, sliced (I added 100g cubes of firm tofu to this)

• 2 tablespoons of butter

• 2 small garlic cloves, crushed

• 3 shallots, minced

• 2 egg yolks mixed with 1 tablespoon of light cream

• Salt and Pepper

• 2 tablespoons of white wine

Topping:

• 1/2 cup of grated Swiss cheese

Instructions

Step 1 - Melt the butter in a saucepan. Stir in flour and cook until smooth. Add cream and bring to a boil, stirring constantly.

Step 2 - Saute mushrooms in butter with garlic and shallots. Drain off any liquid. Add the mushrooms to the cream sauce and the egg mixture. Add salt, pepper, and wine.

Image removed for printing

Step 3 - Pour into pie shell (and its best piled high in a smaller dish, it looks better bountiful). Top with cheese. Bake at 350F/180C degrees for 15 to 20 minutes, until cheese is melted and crust is brown.

From Amy Sedaris’ I Like You: Hospitality Under the Influence.

Story by Not Quite Nigella