When the moon hits your eye like a big kantarell pie

It's been forever since I last made a pie. I can't even remember when or what it was anymore. But somewhere between Simonstorp and Rejmyre, I can tell you that there are a lot of chanterelle mushrooms and that they last for many pies for many people. Just don't spread the word.

So here's one pie that will last me the whole week. I was too impatient to wait for it to set completely, but it was a yummy mess.

Chanterelle pie for lazy people

Lazy pie dough:

100 g butter, melted and cooled

2 ½ dl flour

1/5 teaspoon baking powder

1/5 teaspoon salt

– all mixed quickly together into a dough and pressed into a pie form. Into the preheated 200-C oven for ca 10 minutes

Lazy pie filling:

ca 2 dl chanterelles, heated in a dry pan for 5 minutes until they kind of dehydrate

3 shallots – I just cut them in rings, which is easiest and sautéed them with the mushrooms in some butter

3 dl milk

3 eggs

2 ½ dl grated cheese – today, it was Västerbotten

–  all mixed quickly together and poured carefully into the pre-baked dough. Bake for 25-30 minutes.