• 3/4 C. chopped portabella mushrooms
• 1/4 C. Shallots, minced
• 1 Tbs. Butter
• 1 Deep-dish pie shell
• 3 oz Brie cheese, rind removed and sliced
• 3 Eggs, lightly beaten
• 1 1/2 C. Cream

Sauté the mushrooms and shallots in the butter. Set aside. Place the cheese in the bottom of the pie shell. Mix the eggs, cream, and mushroom mixture. Pour into the shell. Place on a cookie sheet and bake at 375 for 25-30 minutes (or until the top is lightly browned and the pie is firm in the middle).