|Thick milk/Cream||140 Milliliter|
|Green onions||2 Large|
|Garlic||4 Clove (20 gm)|
|Sliced oyster mushrooms||3 Cup (48 tbs)|
Chop and saute the onion and garlic in a couple tablespoons of oil. Make sure that they are lightly coated in the oil, then stir in the pepper and salt. Continue sauteing for a few minutes; add the mushrooms and allow everything to cook until the onions are tender; ensure that the garlic does not burn by stirring regularly. Once the onions are tender, remove the mixture from the heat and allow it to cool to room temperature.
While the onion mixture is cooking, combine the eggs and milk in a separate bowl.
Meanwhile, roll out your pastry dough and line a lightly greased pie tin with it. Puncture it evenly with a fork to prevent it from ballooning in the oven. Prebake it according to your recipe's directions, then take it out of the oven and allow it to sit for a few minutes.
Once the onion/mushroom mixture is cool, add it to the egg mixture and mix well. Pour into the pie shell and bake at 375 F for roughly 45 to 65 minutes, depending on your oven. Pierce the custard at the end of baking time to ensure that it is solid throughout.