Milky Madness: Dish 1 precedes this story with details I haven’t repeated here.
After finishing the Milky Mushrooms it was time to start on the next in line. I had it in mind to make an Impossible Pie with the remaining 1 kg mushrooms, 6 onions, 1 litre milk, and 12 eggs I wanted to use up. It’s not often I run out of onions, so was glad that fresh items were about to be delivered to replace them for the next week’s meal menu. So a’prepping I did go once again. Again, the mushrooms, onions, secret ingredient, seasonings, capsicum and the addition of one cup of frozen peas, were cooked in butter in the saute pan.
And again, I forgot to take photos before we had lunch! Usually, the Impossible Pie recipe is a sweet dish, but long ago I adapted it into a Savoury Impossible Quiche! It also freezes and reheats reasonably well, although I prefer it fresh.
When the mushroom mix was cooked, I spread it out evenly in a 31 cm x 20 cm x 5 cm tray, then added the contents of a 420 gm tin of creamed corn. You might note from my photos I use disposable foil trays for many cooking escapades. There are reasons that I do so, I’m conscious of it, and I reduce my environmental footprint in other ways.
Ten of the 12 eggs I wanted to use up were broken and placed in a tall mixing jug and beaten. Half of the milk and the 1/2 cup of plain flour, plus 1 teaspoon of baking powder were then added and whipped. Finally, the last of the milk was also mixed in, and all of it poured over the cooled mushroom mix. It was then cooked in a preheated oven at 160 degrees Celsius until it was nicely browned with a slight wobble in the middle, about 50 minutes. I left it to cool in the oven.
It stores in the fridge for about two days. It’s delicious hot or cold, on toast or as a side, or on it’s own.