3 tablespoons unsalted butter
1¼ pounds mushrooms, sliced
3 green onions, minced
1 garlic clove, minced
3 shallots, minced
1¾ teaspoons oregano
1¾ teaspoons basil
1¼teaspoons salt
3/4 teaspoon marjoram
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/2 teaspoon dry mustard
4 eggs
3/4 cup skim or whole milk, or half-and-half
1 unbaked 9-inch pie crust

Place rack in lower 1/3 of oven and preheat to 375ºF.  In large skillet, melt butter over medium heat.  Do not let butter turn brown. Saute onions, garlic, and shallots and then add mushrooms and saute together. Stir in spices and mustard and cook 2 minutes until liquid is evaporated. Let cool 5 minutes. In a medium bowl beat eggs then add milk or cream and mix well, but don't overbeat. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown-about 35 to 45 minutes.

Adapted from First Ladies' Cookbook