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GARLICKY MUSHROOMS

STILTON AND HERB CHEESECAKE

 MINCE PIE
Mushrooms
Cheesecake
Pie

1 lb Mixed Mushrooms (button, oyster and shitake)
3 oz Butter
2 cloves Garlic, crushed
.25 pts. Double Cream
Salt, pepper and chopped chives

 4 oz Cream Crackers
1.5 oz Butter, melted
6 oz Curd Cheese
4 oz Stilton
2 Eggs
Small carton yogurt
3 Spring Onions
3 Tblsps Fresh Herbs
Salt and Pepper
7” shallow square tin		 8 oz Shortcrust Pastry
8 oz Minced Beef
2 oz Cooked Long Grain Rice
2 Tblsps. Chutney
2 Tblsps. Plain Flour
.25 pts. Beef Stock (approx)

8” Pie Plate Tin
Slice the oyster and shitake mushrooms, leave the button whole. Melt the butter until foaming, stir in the mushrooms and crushed garlic and sauté for a few minutes. Stir in the cream and salt and pepper and chives. Serve warm with melba toast or crusty bread. Gas Mk 4 180C. Crush the crackers and stir in the melted butter and spread evenly on the base of the tin. Beat together curd cheese, stilton, eggs and yogurt. Stir in other ingredients and season to taste. Pour over cracker mixture and bake for 45-50 mins until lightly brown and set.

Gas Mk 6 200C Line the tin with about 2 thirds of the pastry. Brown the mince, add cooked rice, chutney and flour. Add the stock and mix well together. Put into the lined tin. Roll out remainder of pastry and cover the tin making a lid. Squeeze edges to seal and egg wash the top of the pie. Bake for 40-45 mins until golden brown.
Recipes by Grace Gray of Fife
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