Pie crust (recipe follows)
4 tbsp. butter
1 1/2 lbs. mushrooms, cleaned & sliced
1 c. thinly sliced red onion (1 sm. onion)
1/3 c. all-purpose flour
1 (8 oz.) carton cottage cheese
1/4 c. chopped parsley
1/4 c. dry sherry
1/8 tsp. freshly cracked black pepper

Prepare pie crust as directed below or use a convenience crust.

In one very large skillet or two 10" skillets, melt butter. Add mushrooms and onions and cook until tender, about 10 minutes. When mushrooms have cooked down, combine the two portions and stir in flour. Add cottage cheese, parsley, sherry and pepper. Mix thoroughly; set aside.

Pour filling into pastry lined pie plate. Arrange pastry strips into lattice pattern on top of filling. Bake on bottom rack of preheated 425 degree oven for 40 to 45 minutes or until browned and set. After 20 minutes, cover edge of pie with strips of foil to prevent over-browning. Cool for 5 minutes. Makes 6 to 8 servings.

PASTRY:

3 c. all purpose flour
Pinch salt
1 3/4 c. shortening
1 egg, beaten
1 tbsp. white vinegar
5 tbsp. ice water

Cut shortening into flour and salt until shortening is the size of peas. Stir in egg, vinegar and ice water just until mixed. Roll out 1/3 of dough on a lightly floured board to a 12" circle. Line a 9" pie plate with pastry, allowing 1" over hang. Fill pastry as directed above. Roll out half of remaining dough and cut into 1/2" strips with a fluted cutter. Proceed as directed above.

Refrigerate remaining dough for up to 1 week; use for one serving pies or tarts. Makes enough for 1 two-crust pie and 1 one-crust pie.