Wild Mushroom Tort

• 3 ounces mushrooms, porcini
• 5 ounces mushrooms, shiitake sliced
• 5 ounces mushrooms, oyster sliced
• 1/4 cup shallots peeled, chopped
• 4 tablespoons margarine
• 2 tablespoons brandy
• 13 cup heavy whipping cream
• 1 large eggs
• 2 large egg yolks
• 23 cup swiss cheese grated
• 1 each pie shell (9 inch)

1. Preheat oven to 375F (190C).
2. In a skillet, saute the mushrooms and shallots in the margarine.
3. Add the brandy and herbs and cook about 4 minutes.
4. In a bowl, combine the cream, egg and egg yolks.
5. Fill the pie crust with the cheese and mushrooms.
6. Pour the cream and egg mixture over all.
7. Bake for about 30 minutes, longer if necessary.

mushrooms, mushrooms, mushrooms, shallots, margarine, brandy, heavy whipping cream, eggs, egg yolks, swiss cheese, pie shell

Taken from recipeland.com/recipe/v/wild-mushroom-tort-46563 (may not work)