Mushroom Pie

Ingredients:

• dough rolled out for top & bottom pie crust, refrigerated for 1 hour
• 2 pounds (900 gr) mushrooms
• 3 tablespoons butter
• 1 cup (¼ liter) sliced onions
• salt
• pepper
• ½ teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• ¼ cup (4 tablespoons, 60 ml) sherry
• 1 pound (450 gr) "swiss cheese" (Gruyere or Emmenthaler)
• 1 beaten egg white

Instructions:

• saute the mushrooms, onions, Worcestershire, lemon juice, sherry, salt & pepper, in the butter
• drain well
• put the dough for the bottom crust in the baking pan and brush with the egg white
• fill the bottom crust with the mushroom mixture
• put dough for top crust on top
• crimp all around the edges
• cut slits in top crust to let steam escape
• bake at 375 °F (190 °C) for 35 - 40 minutes. [by Christine Dörenberg]