Mushroom Fennel Pie

INGREDIENTS
2    tablespoons butter
8    ounces mushrooms, sliced
1    tablespoon olive oil
1    cup chopped celery
1    cup chopped onions
4    cloves garlic, minced
1    cup sliced, chopped fennel bulb
1    cup dry sherry wine
1    recipe basic pie dough or enough for a 12 inch pie
8    ounces small curd cottage cheese

METHOD

Preheat the oven to 325. Melt the butter in a medium skillet and add the mushrooms. Cook the mushrooms, stirring occasionally, until they begin to give off juices. Remove, set aside in a large bowl.

Add the olive oil to the skillet and cook the celery and onion until tender-crisp. Add the garlic and cook for 1 minute. Remove from heat, add to the large bowl. Add the fennel and sherry wine over low heat and cook, covered, until browned and soft. Add to the bowl and mix all the contents.

Roll the pie dough out to a 12 inch circle. Cut to a 12 in circle and move the dough to a 9 inch pie dish. Spread the cottage cheese into the center. Add the contents of the bowl and spread evenly over the cottage cheese.

Fold part of the excess pie dough over the filling, working around the circle and overlapping the previous fold over each time. (See the photo). Press the pie dough down to help seal the edges. Bake in the center of the oven for 35 minutes and allow to cool slightly before cutting into individual servings.