Muff's Mushroom Pie
|Shortening||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||2 Tablespoon|
|Cream||1 1⁄2 Cup (24 tbs) (Sometimes A Little Extra)|
|Flour||4 Cup (64 tbs)|
|Mushrooms||3 Pound (Fresh Or Frozen)|
|Chopped chives||2 Tablespoon|
|Lemon juice||3 Tablespoon|
Cut shortening into flour and moisten with milk.
Line a deep pie dish, or individual serving dishes that are oven proof.
Wash and peel mushrooms, leaving short stems.
Slice thick and saute in butter with chives and parsley.
When tender, add lemon juice and simmer 5 minutes.
Add cream and paprika.
Pour into pastry lined pan or dishes; cover top with twisted strips of pastry placed in a lattice.
Crimp edges, and bake at 450° for about 30 minutes or until golden brown.