mushroom pie

• 1 cup soft butter or 1 cup margarine (about 200g)
• 2 12 cups self rising flour
• 8 ounces nonfat sour cream or 8 ounces yogurt
• 1 lb mushroom
• 12 lb dried mushroom, reconstitue these according to directions on package if using (optional)
• 3 tablespoons mushroom soup mix or 3 tablespoons vegetable bouillon cubes
• 2 tablespoons butter
• 1 tablespoon chopped dill
• 2 tablespoons chives or 2 tablespoons chopped green onions
• 12 cup whipping cream
• 4 ounces milk
• 1 -2 egg (to taste)
• 2 tablespoons parmesan cheese
• salt and pepper
• add any extra cheese, you like,grated (or crumbled)

1. prepare dough by mixing the ingerdients together by hand until well blended.
2. refrigerate until filling is prepared.
3. meanwhile, prepare a 9X13 inch pan, and preheat oven to 350 degrees.
4. to prepare filling: melt the butter in a large sauce pan.
5. Add the green onion or chives.
6. cool until just cooked, then and add mushrooms.
7. When mushrooms are completely cooked, add the mushroom soup powder gradually while stirring constantly.
8. Add the whipping cream and milk, while whisking.
9. cook mixture over medium heat and bring to a sour cream like consistency.
10. Remove mushroom mixture from heat.
11. Add the chopped dill, and season with salt and pepper.
12. let mixture cool slightly at room temperature and add the eggs.
13. In prepared pan, flatten out 2/3 of the dough.
14. Pour mushroom mixture into pan, and sprinkle with any cheese you want.
15. roll the remaining dough between your palms into strips and lay over the filling back and forth (in a lattice pattern).
16. SPrinkle with parmesan, sesame seeds and black pepper.
17. Bake at 350 45-50 minutes, or until golden brown and slightly puffy.

butter, flour, cream, mushroom, mushroom, mushroom soup mix, butter, dill, chives, whipping cream, milk, egg, parmesan cheese, salt, extra cheese

Taken from www.food.com/recipe/mushroom-pie-88904 (may not work)