MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cossack Pie
Categories: Dinner, Pies
Yield: 1 Pie

1 Unbaked 9" pie crust
1/4 lb Fresh mushrooms
1 c Onions; chopped
1 c Green cabbage; shredded
1 c Broccoli; thinly sliced
1 c Carrot; thinly sliced
1 Scallion; finely chopped
Salt and fresh; black pepper
3 tb Butter
2 tb Flour
1/2 ts Ground caraway seed
1/2 ts Basil
2 tb Dry white wine
1/2 ts Dill
1/3 c Pot; farmer's, or cottage
-cheese
2 Eggs
3/4 c Mixed sour cream and yogurt
Paprika

Preparation time: approximately 2 hours

Preheat oven to 350 F.

Remove stems from mushrooms. Slice caps and set aside. Chop stems:
finely. Include the chopped stems, not the caps, in the next step.

In butter--saute all the vegetables except the scallion until just
tender. Salt them lightly as they saute. Add spices. Remove from
heat and toss with flour and wine.

Puree the eggs and cheese together in a blender. Add salt and pepper.

Add egg-cheese puree to sauteed vegetables, along with the chopped,
raw scallion. Mix well. Spread into crust.

Saute the sliced mushroom caps in a little butter--about 5 minutes.

Spread the sour cream-yogurt mixture on top of the vegetable filling.
Arrange the mushroom caps on top, gently. Dust with paprika.

Bake for minutes, or until set, at 350 F.

Let stand 10 minutes before serving.

Recipe by Moosewood Cookbook

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