Every year on Christmas Eve, my family gets all bundled up and heads out to Idaho Botanical Gardens for their beautiful Christmas light display called, Winter Garden A Glow. There's got to be 700,000 Christmas lights out there. The gardens are breath taking.

Afterwards, we chow down on some tourtiere; traditionally, this French-Canadian meat pie is served after midnight mass.

We don't do that.

But we do do tourtiere.

And you should to.

1 lb oyster mushrooms, minced
3 c chickpeas, coarsely chopped
2 onions, chopped
3 cloves garlic, chopped
olive oil
1/4 c sherry
2 tbsp stone ground mustard
2 tsp ground fennel seed

1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pinch ground cloves
Salt and pepper

2 pie crust

  1. Preheat oven to 350.
  2. In a saucepan over medium heat, soften the onions and garlic in the oil.
  3. Add the mushrooms and cook for about 5 minutes. Season with salt and pepper. 
  4. Add the wine, mustard and spices. Simmer until the wine has evaporated. 
  5. Add the chickpeas and mix well. Pour into a pie crust and cover with the other. 
  6. Bake for 55 minutes.
Serve with dijon mustard


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