On the spur of the moment: oyster mushrooms pie

There are times when my cooking activity is limited by soon expiring ingredients. And since I hate wasting food I am inclined to improvise dinner with ingredients I would eventually have to throw away if I don’t use immediately. Here is one recipe which I invented on the spur of the moment:

Oyster mushroom & emmenthal pie

Ingredients for 4 persons:

• 500g oyster mushrooms
• 1 garlic clove, crushed
• 1 tblsp butter
• 1 tblsp lemon juice
• a dash of Martini bianco
• 80g Emmenthal cheese, thinly cut into strips
• 2 eggs
• 1 small glass of milk
• salt & pepper
• 1 ready to roll puff pastry

Clean the mushrooms under cold running water. Drain well and dry delicately with a clean cloth.

Roughly chop the oyster mushrooms and fry on high heat with the butter and garlic. Add a dash of Martini bianco and leave to evaporate. Squeeze a tablespoon of lemon juice and cook until mushrooms are soft and dry. Season with salt & pepper.

In a mixing bowl, lightly beat the eggs, milk and Emmenthal cheese. Add the mushroom mixture and season as necessary.

Roll the puff pastry in the adequate baking dish. Pour in the mushroom and egg mixture and fold the pastry edges inwards. Bake in hot oven according to packet instructions.