Wild Mushroom Pie

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   FOR CRUST:

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   Mix flour and salt in medium bowl.

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   Add butter and rub with fingertips until mixture forms coarse meal.

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   Mix in enough water by Tbsp to form moist clumps.

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   Gather dough into ball; flatten into disk.

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   Wrap in plastic and chill until firm, about 45 minutes.

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   (Can be prepared 2 days ahead; keep refrigerated.) Roll out dough on lightly floured surface to 13-inch round.

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   Transfer to 9-inch glass pie plate; crimp edges.

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   Refrigerate 30 minutes.

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    Preheat oven to 375 F.

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    Line pie crust with foil.

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    Fill with dried beans or pie weights.

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    Bake 10 minutes.

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    Remove foil and beans.

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    Bake until crust is set and begins to color, piercing bottom with fork if puffy, about 15 minutes more. Transfer to rack and cool.

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    FOR FILLING: Place porcini in small bowl.

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    Add enough hot water to cover.

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    Let soak 30 minutes.

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    Drain mushrooms.

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    Melt butter in heavy large skillet over high heat. Add shallots and garlic and saute 1 minute. Add fresh mushrooms and saute until tender and liquids evaporate, about 5 minutes.

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    Add porcini and saute 2 minutes.

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    Season to taste with salt and pepper.

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    Set aside. Whisk eggs, half and half, basil and thyme in medium bowl until blended.

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    Season with salt and pepper.

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    Sprinkle half of cheese on crust. Top with mushroom mixture and remaining cheese. Carefully pour egg mixture over mushrooms.

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    Bake until center is set, about 40 minutes.

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    Transfer to rack and cool slightly.

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    Garnish with parsley.

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    Cut into wedges and serve. NOTE: such as crimini, chanterelles and/or stemmed Shiitake, thickly sliced

* Per serving · 4 servings · Values may vary.