Mushroom Pie – Allinson Vegetarian Cookery Book
1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1
oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs,
and 3 hard-boiled eggs. Peel and wash the mushrooms, and cut them into
2 or 4 pieces, according to their size. Peel and wash the potatoes,
and cut them into pieces the size of walnuts; parboil them with 1 pint
of water, and turn them into a pie-dish with the water. Chop up the
onion, and cook the mushrooms and onion for 10 minutes with the butter
in 1/2 pint of water, adding the herbs and seasoning. Mix all well in
the pie-dish, quarter the eggs, and place them on the top, cover with
a short crust, and bake the pie for 3/4 of an hour to 1 hour.