Thursday, January 4, 2007

Tiddlywinks Toadstool Pie

I'll admit it. I made Amy Sedaris' Tiddlywinks Toadstool Pie because of the name. That and because it has lots of mushrooms. This recipe is SUPER easy. Just pop a pie crust in the oven, saute some mushrooms and make a cream sauce. Then mix it all together and put it in the oven.

When I read the recipe in I Like You: Hospitality Under the Influence, I assumed it would turn out more like a quiche. Actually, it is like a very thick cream of mushoom soup pie. What can be better?

note* I couldn't figure out the Weight Watchers points for this recipe because there is no serving size designated. And come on, look at all that butter! Stay away from this if you are on a diet.

Tiddlywinks Toadstool Pie
1 baked piecrust

Cream Sauce:
3 Tbsp. of butter
3 Tbsp. of flour
1 cup of light cream
Salt and Pepper

Mushroom Filling:
1 lb. fresh mushrooms, sliced
2 Tbsp of butter
2 small garlic cloves, crushed
3 shallots, minced
2 egg yolks mixed with 1 Tbsp. of light cream
Salt and Pepper
2 Tbsp. of white wine

1/2 cup of grated Swiss cheese

Melt the butter in a saucepan. Stir in flour and cook until smooth. Add cream and bring to a boil, stirring constantly. Saute mushrooms in butter with garlic and shallots. Drain off any liquid. Add the mushrooms to the cream sauce and the egg mixture. Blend salt, pepper, and wine. Pour into pie shell. Top with cheese. Bake at 350 degrees for 15 to 20 minutes, until cheese in melted and crust is brown.


The TriniGourmet said...

ooo that looks and sounds awesome :) am bookmarking it :) i've heard a lot of great things about that book!

Erin said...

I have that book too and I've been a little afraid to cook anything from it yet so thank you for proving that Amy's recipes are just as good as her comedic timing.