Mushroom Pie

1/2 T. unsalted butter, softened
1/3 c. bread crumbs
2 T. olive oil
2 garlic cloves, minced
2 medium onions, diced
4 celery ribs, thinly sliced
1-1/2 lbs. (about 8 c.) finely chopped (not minced) fresh mushrooms
1/2 t. dried thyme
1/2 t. paprika
Dash of cayenne pepper
2 T. unbleached flour
3/4 c. milk
1/2 t. salt
2 large eggs, beaten

Preheat oven to 375 degrees. Grease a 9" pie plate with the butter, sprinkle in the bread crumbs, and rotate the plate until the bottom and sides are coated (leaving a loose layer of crumbs in the bottom of the plate).

Heat the olive oil in a large skillet over medium-high heat, then saute the garlic, onions, and celery 5 minutes.

Raise the heat to high and stir in the mushrooms, thyme, paprika, and cayenne. Cook, stirring often, 10 minutes or until the juices have almost completely evaporated.

Sprinkle on the flour, stir to coat, and cook 1 minute. Stir in the milk and salt and cook 1 minute more. Scrape into a large bowl and let cool until just warm.

Stir the beaten eggs into the mushroom mixture and spoon into the prepared pie plate. Bake 30 minutes or until a knife comes out clean when inserted in the sides of the pie or almost clean when inserted in the center. Let the pie sit on a cooling rack 10 minutes before cutting into wedges.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 145.