Carmelized onion and Cremini Mushroom pie
Preheat oven to 350 degrees
3 large onions (sliced thin)
1 large box of mushrooms (any will do, but Cremini are meatier)
1 glove of garlic (finely minced)
6 oz. of Ricotta cheese
½ cup of sour cream (or plain yogurt) I prefer the richness of sourcream
4 large eggs (beaten well)
4 oz of gratted cheese (Munster, Gouda or Swiss is best)
1 tsp of Spike (seasoning found in health-food section of your grocery, or salt
½ tsp of pepper. (For an extra kick, you can use cayenne pepper)
½ tsp of Tumeric (optional)
Saute’ onions slowly in 1 T of olive oil and 1 T of butter until lightly brown or carmelized. I like to carmelize mine to bring out the sweetness. (let cool slightly)
In separate pan, or remove onions from pan and saute’ mushrooms on medium heat. (do not turn too often, let them brown.
Add garlic to mushroom just before they start to brown, but don’t let the garlic brown or it will become bitter.
In a medium bowl whip eggs, add Ricotta and spices.
Add onions and mushroom mix.
In the bottom of your pie crust pour the gratted cheese first (The oils in cheese will rise and permeate your pie.)
Slowly pour mixture into two eight inch pie pans and bake on middle rake for approximately one hour at 350 degrees.
When your pie crust begins to brown, place a piece of aluminum foil around the edges to keep it from burning . When your pie is bubbling and brown, place a kneif in the center and if it comes out clean, your pie is ready to remove from the oven.
Let the pie rest and cool for awhile before cutting.
Serve with crusty bread and a side of fruit or grilled asparagus. There you have it, from DB Jone’s kitchen to yours. Enjoy!