1 ˝ cups cornmeal
3 egg yolks
5 tablespoons butter, melted
˝ teaspoon salt
˝ cup water
˝ pound Cantharellus species, coarsely chopped
1 clove garlic, crushed
1 tablespoon butter
3 egg whites
2 tablespoons chopped parsley
1 tablespoon fresh chopped dillweed
1 tablespoon fresh chopped chives
Salt and pepper to taste
˝cup sunflower seeds (or kernels)
This recipe was adapted from Virginia Rose's American Indian Mushroom Pie recipe in the Boston Mycological Club's Mushroom Recipes (1980).
To make the pastry, combine the first four ingredients and add enough water to form a soft dough. Press firmly into the bottom and sides of an oiled pie pan and bake at 375 ° F for 10 minutes.
Meanwhile, make the filling. Lightly sauté the mushrooms and garlic in the margarine, then drain off the excess liquid. Whisk the egg whites until frothy, fold in the mushrooms, herbs, and seasonings. Fill the baked pie shell with the mixture, sprinkle with sunflower seeds, and bake in a preheated 375°F oven for 30 minutes.
By the way, decorating the pie with whole sunflower seeds looks pretty but it makes the eating very slow going! If you are ravenous, use salted kernels instead. A mixed green salad or a lightly steamed green vegetable makes a good accompaniment.
Author: Virginia Rose