- 2 teaspoons [10 mL] oil
- 1 teaspoon [5 g] butter
- 2 tablespoons [30 mL] minced shallots
- 1 garlic clove, minced
- 2 cups [500 mL] freshly sliced mushrooms
- 2 cups [500 mL] peeled, chopped apples
- 2 Toulouse sausages
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 teaspoon [5 mL] thyme
- 1 teaspoon [5 mL] coriander
- 1 [10-inch / 25-cm] pastry shell
- 1 cup [225 g] grated Gruyere or Mozzarella cheese
- 1/2 cup [125 mL] light cream
- 4 beaten eggs
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- Preheat oven to 400°F [200°C].
- Heat together oil and butter into a large frypan.
- Brown minced shallots and garlic; add mushroom slices and stir-fry for 3 minutes.
- Mix in chopped apples, stir-fry for 2 minutes; set frypan aside.
- Prick sausages with a fork; boil for 5 minutes.
- Slice boiled sausages; brown into frypan.
- Add sausages to mushroom mixture.
- Season with salt, pepper, thyme and coriander.
- Pour mixture into pie shell.
- Sprinkle with grated cheese.
- Beat together cream and beaten eggs; pour over sausage/mushroom mixture.
- Bake into preheated oven for approximately 35 minutes, until golden brown.
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