Melt the butter on a frying pan.
Add chopped rosemary and mushrooms. Season it with salt and pepper.
Fry for about 3 minutes, then add chopped parsley.
Then place it on the whole-grain dough, that you’ve already baked.
Add walnut and garlic in shells.
Mix the sour cream with eggs, add a pinch of salt.
Pour the mix to mushrooms.
Bake in the oven preheated to 180 degrees (Celsius) for about 15 minutes.
• Pie dough from whole-grain flour
• 350 g of fresh mushrooms
• 1 medium onion
• 1 garlic head
• 200 ml of sour cream
• 2 eggs
• 50 g of butter
• 40 g of walnut
• 2 branches of rosemary
• Pinch of salt
• Pinch of pepper
• Bunch of parsley
Serve with Grimbergen Blonde!