This week calls for comfort.

It's been a rough week with Avery being so sick. He's been for blood work and Xrays (and has to go for another Xray in two weeks), he's on antibiotics (although the doctor really doesn't know what she's treating at this point) and a puffer and he's been in the the doctor's twice this week. He spent the past two weeks lying around in bed or on the couch. It's hard to see him like this. I'm hoping we get some answers soon. Because of this, last night was another one of those comfort meals. Unfortunately we didn't have the time to relax while we ate it since Tiernan had to be taken to a playdate and Rhianna and I had to go to the library and then the dance studio for a couple of hours. It was still worth the work, though.

I made a mushroom pie, champ potatoes and some pan fried asparagus (fry them in a bit of olive oil and butter until bright green).

Mushroom Pie

filling:

2 tbsp olive oil

24oz chopped mushrooms (any variety)

5 baby onions, minced

5 cloves garlic, minced

1/2 cup dry white wine

1 cup boiling water

1 vegetable bouillon cube

3 tsp corn starch

1/4 cup sour cream

salt and freshly ground black pepper, to taste

pastry:

1 cup flour

1/2 cup margarine

1 tsp thyme

1/4 cup cold water

Combine 1 cup of boiling water with the bouillon cube and cornstarch until dissolved. Set aside.

Heat the olive oil in a large frying pan over medium heat. Add the onions and fry for 3 minutes until soft. Add the garlic and continue to cook for another minute. Add the chopped mushrooms and cook until soft. Bring to a high heat and add the wine. Cook until it's reduced by half. Turn the heat to low and add the water/corn starch/stock mixture. Turn heat to low and cook 10-15 minutes.

Meanwhile, mix the flour and margarine until it looks like bread crumbs. Add thyme and a pinch of salt. Combine. Add the cold water, little by little, until a dough forms. You may not need all the water.

Roll into a smooth ball, cover with plastic and place in the fridge for 10 minutes.

Remove the mushrooms from the heat and add the sour cream. Season with salt and freshly ground black pepper.

Preheat oven to 350. Grease a pie dish.

Cut the pastry into two, one slightly larger than the other.

Roll to fit it into the pie dish. Prick with a fork and put it in the fridge for 10 minutes. Roll the rest for the pie lid.

Pour in the mushroom mixture. Seal the lid on my pinching the sides together. Cut an X into the lid. Brush some milk over the top.

Cook for 25 minutes. Let it sit for a bit before cutting and serving.