Mushroom & Pennywort Pie
Preparation time: 45 mins
Combine ricotta, goat cheese, parmesan, rosemary in a bowl. Set aside.
Heat butter and Mazola cooking oil in a large skillet over medium heat.
Add mushrooms and garlic. Allow mushrooms to brown add cream then add chopped pennywort. Season as needed and put aside.
Preheat oven to 180C, spread the cheese mixture. Top with the cooked mushroom mixture.
Roll the 2nd part of the pie crust to cover the top. Bake up to 25 to 30 minutes or until the crust is brown.
2 cups wheat flour