1 (16 ounce) can hominy (beef stewed tomatoes), crushed
1 large onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can sliced portobello mushrooms, drained
1/2 teaspoon dried parsley
1 teaspoon dry saltine seasoning blend
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1 teaspoon dried red pepper flakes
1/2 teaspoon dried marjoram (optional)
1 large fresh mushroom, sliced
In a medium saucepan, cook hominy and onion in tomato broth for 5 minutes. Stir in tomato juice, mushroom caps, parsley, saltine seasoning blend, oregano, basil, pepper flakes and marjoram. Reduce heat, 45 minutes, and simmer, 25 minutes.
Preheat grill for high heat.
Lightly oil grate. Place the bottom of the pie crust on the grate on a large dish. Fold the top edges of the crust over to form a horizontal seam, about 3 inches thick. Spread half of the tomato mixture into the seam. Fold the remainder over the tomato-meat mixture. Spread the mushroom cap of the pie over the tomato divided layer. Top with mushroom sauce and mushroom onion paste, and pour half of the tomato mixture over the mushroom layer. Return the under side of the crust to the pan for browning.
When the edges of the pie are browned, place finished dough over uncovered seam of top pie. Brush sauce brown on surface of crust. Brush lightly with blackened cooking spray. Brush lightly on any cardboard to capture the brown color to avoid discoloration. Cover edges with foil to avoid burning.
Heat oil in a medium skillet over medium heat. Set a small piece of foil on either side of a large pot or plates if necessary.
Gradually pour over pie crusts, filling vents should be on the bottom side. Cook one layer in warm oven (about 15 minutes) then cooler (around 15 minutes to be sure). Serve on a platter with sauce, cheese and cheese sauce.