mushroom tart

With piping hot tomato soup, warm, crisp and chunky bread; mushroom tart is food for the soul. Specially in winter.
When the daylight recedes and it looks like midnight at 4 pm. when you have to walk fifteen minutes and it seems like an hour because the wind is blowing and your nose is sooo frozen you aren't sure it's there or fallen off. I hate winter, but mushroom tart with hot soup almost makes winter welcome.

Things you need

1 box of shaws sliced mushrooms
1 1/2 cup chopped spinach
1/4 cup red wine
3 pods of garlic
1 egg
1/2 cup cheddar cheese
1/2 cup milk
1 1/2 onions (red/yellow)
5 whole black pepper
2 tsps of butter
1 pie crust

Method

1. Chop garlic. slice the onions.
2. In a frying pan add the butter, black pepper and garlic.
3. Let the garlic brown slightly and add the sliced onions and mushroom.
4. Once the onions get soft and clear and add the red wine.
5. let the red wine cook off. Then add the spinach and salt to taste.
6. leave for 5 mins until the mixture dries out.
   
7. In the mean while beat the egg and milk.
8. using a fork poke the pie crust all over.
9. pour the mushroom, onion, spinach mixture into the crust.
10. pour the egg and milk mixture
11. cover the top of the pie with cheese.
12. Preheat the oven to 400 deg
13. put the pie in the center tray and leave until a toothpick/ knife comes out clean