1 package of savory pie crust dough
400 g porcini mushrooms
1 onion
5 dl cream
5 egg yolks
butter for frying
salt and pepper
fresh parsley
Roll out the thawed pie crust dough into a thin sheet. Place the dough into a greased approx. 24 cm pie dish. Press the dough well into the bottom and sides of the dish. Prick the bottom of the pie crust with a fork to prevent it from rising during pre-baking. Pre-bake the pie crust in a 180-degree oven for about 5–8 minutes. Dice the porcini mushrooms, finely chop the onion, and sauté them in butter. Separate the egg yolks and mix them thoroughly with the cream. Season with salt and pepper. Spread the mushroom and onion mixture over the pre-baked pie and sprinkle with chopped parsley. Finally, pour in the egg and cream mixture and bake the pie in a 175-degree oven for about 40–45 minutes.
