Vidalia Onion and Mushroom Pie

Total time: 1¼ hours PT4500.0S    

Prep time: 25 min

Chef: KITTENCAL

Ingredients

2 vidalia onions (halved and thinly sliced) 1-2 tbsps garlic (fresh mined, optional) 2-3 cups fresh mushrooms (sliced) 3 tbsps olive oil (butter) 4 large eggs 1 cup cream (whipping, unwhipped) 14 cup grated parmesan cheese

1 pinch dried thyme (tablespoon fresh chopped)

112 tsps seasoned salt (taste)

black pepper

18 tsp nutmeg

1 pie shells (10 inch deep dish)

Directions

1	Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
2	In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
3	In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
4	Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
5	Place the pie plate onto a baking sheet.
6	Set oven to 350 degrees (set oven rack to bottom position).
7	Bake for about 45 minutes or until done.
8	Delicious!

    Special Turkey Sausage and Roasted

 Pepper Lasagne with Spicy Tomato Sauce

Total time: 2 hr 25 min PT8700.0S    

Prep time: 15 min

Serves : 7

Ingredients : 

4 red onions (sliced) 24 cloves cloves garlic (thinly sliced) 112 tbsps chiles (minced dry thai bird) 4 cups button mushrooms (sliced) 2 cups red wine 64 ozs roma tomatoes (roughly chopped) 2 tbsps herbes de provence 12 cup extra virgin olive oil (cooking)

16 ozs olive oil (roasted peppers stored in olive oil drained rinsed and julienne)

1 lb turkey sausage (casing broken)

1 cup parmigiano-reggiano

1 lb noodles (lasagne, blanched and refreshed)

salt

black pepper

1 pepper (yellow, brunoise for garnish)

Directions : 

1. Preheat oven to 350 degrees. In a hot casserole coated with olive oil, brown onions, garlic and season. Add chiles, mushrooms and season. Deglaze with wine, add tomatoes and herbs and bring to a simmer for 1 hour, cover ajar. Occasionally stir and verify flavor. Take 1 1/2 cups of sauce and blend very smooth in a blender and lift with 1/4 cup olive oil. Reserve hot in a water bath. With remaining sauce, let come to room temperature then mix with turkey sausage and peppers. In a sprayed 9 by 13-inch lasagne dish, ladle some sauce then cover with noodles. Repeat twice finishing with sauce. Sprinkle with cheese and bake in oven for 1 hour. Should be schreeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting.

2. PLATING Sauce plate with pureed sauce and place a square slice on top. Garnish with yellow peppers.

Amount Per Serving

Calories 1430

Calories from Fat 1003

% Daily Value *

Total Fat 111 g	171%
Saturated Fat 22 g	108%
Trans Fat 1 g	0%
Cholesterol 122 mg	41%
Sodium 2 g	72%
Total Carbohydrate 68 g	23%
Dietary Fiber 7 g	27%
Sugars 13 g

Protein 29 g

Vitamin A	42%
Vitamin C 40 mg	66%
Calcium 104 mg	10%
Iron 6 mg	33%
Potassium 1 g	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.