Savory Mushroom Pie

• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic - minced
• 16 ounces mushrooms - sliced
• 1 tablespoon flat leaf Italian Parsley - chopped
• salt/pepper
• 4-6 slices of provolone cheese
• 2 pie crusts
• 1 egg - beaten
• Bechamel:
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 1/4 cups milk - heated
• pinch of salt

1. 1. Into a saute pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.
2. 2. WHILE mushrooms are sauteing, prepare the bechamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sauteed mushrooms. Stir to combine. Set aside.
3. 3. Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.
4. 4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.
5. Oven: 350 F
6. 5. Allow pie to cool before slicing.

extra virgin olive oil, unsalted butter, garlic, mushrooms, flat leaf italian parsley, salt, provolone cheese, egg, buechamel, unsalted butter, flour, milk, salt

Taken from www.epicurious.com/recipes/member/views/savory-mushroom-pie-50152027 (may not work)