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| 2 | Pie crusts, deep dish (unbaked) |
| 2 | eggs beaten |
| 1/3 Tasse | Flour, whole wheat |
| 1 1/2 Tasse | Cheddar cheese grated |
| 1 1/2 x ca. 450 g | mushrooms sliced |
| 2 Tasse | Onions finely chopped |
| 3 Esslöffel | oil |
| 1 Tasse | cottage cheese |
| 1/4 Tasse | parsley chopped |
| 1/2 Tasse | White wine, dry |
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Preheat oven to 375 degrees F. Saute mushrooms until soft, then add onions, and cook over medium heat until onions are translucent.
Take mixture off heat, add flour, then wine, mixing well. Add all other ingredients and salt and pepper to taste. Pour into crust and cover with lattice top and bake 40-45 minutes.
* A rich pie with mushroom and onions - This recipe is from "The Tao of Cooking, " by Sally Pasley. Yield: 1 9-inch pie.
* I add a little garlic and horseradish, and sprinkle paprika or cayenne over the top.
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