MUSHROOM PIE

Steps:

• 1. Preheat your oven to 180 C (350 F). For the pie crusts, you can use two pie crusts (top and bottom), two sheets puff pastry (top and bottom), or a pie crust on the bottom, and a sheet of puff pastry on the top (very Australian/British). When the oven is hot, place one crust in a pie dish, trim the edge and bake for 5-10 minutes, this is so you do not get a soggy bottom crust. Remove from the oven and set the dish on a rack and set aside for now.
• 2. I used a mix of Shiitake and Buna Shimeji mushrooms. For the Shiitake, remove the stems and slice the caps. For the Shimeji, cut the root end off the bundle off then cut the bundle in half and separate the mushrooms.
• 3. Add the oil to a large non stick pan and heat on medium high heat, when hot, add the onion, mushrooms, and bacon (I used sliced smoked ham), saute for 5 minutes or until the onion is starting to get tender. Season with salt and pepper as desired.
• 4. Turn the heat to medium, stir in the cream and dill, cook and bring to a boil, stirring, for about 10 minutes, you need to cook this down just a bit, if the mixture seems a bit dry, just add a few tablespoons of cream to get the right consistency.
• 5. Take the pan off the heat and stir in the cheese until all is blended. Do not worry if the bacon seems underdone, it is going to get baked for a while real soon.
• 6. Pour the mushroom filling into the prepared pie crust. Cover the pie with another sheet of pie crust or puff pastry, cut 4 slits in the top, flute the edge with your fingers or crimp the edge with a fork. Mix together the egg and milk, use a pastry brush and brush the top crust, this is make a nice and golden brown crust.
• 7. Place the pie in the oven and bake for 40 minutes or until the crust is golden brown.
• 8. Remove from the oven and place on a rack, allow to cool for about 10-15 minutes.
• 9. Slice and serve with sides of your choice.