Cossack Pie

This is a recipe Laurel came across in one of her I can't hunt.. erm.. i mean.. vegetarian cook books. I admit, it was tasty.. and pretty simple to make.

Recipe:

1 unbaked 9 inch pie crust

1/4 lb. fresh mushrooms

1 c. chopped onions

1 c. shredded green cabbage

1 c. thinly sliced broccoli

1 c. thinly sliced carrot

Salt and pepper

3 tbsp. butter

Paprika

2 tbsp. flour

1/2 tsp. ground caraway seed

1/2 tsp. basil

2 tbsp. dry white wine

1/2 tsp. dill weed

1/3 cottage cheese

2 eggs

3/4 c. mixed sour cream and yogurt

Remove stems from mushrooms. Slice caps and set aside; chop stems finely (include stems not caps in #2).

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. Mix well. Spread into crust.

Saute the sliced mushroom caps in a little butter - about 5 minutes. Spread sour cream-yogurt mixture on top of the vegetables filling. Arrange the mushroom caps on top. Gently dust with paprika. Bake at 350 degrees for 50 minutes. Let stand 10 minutes before serving.