1 (9 inch) unbaked pie crust
1 cup sliced mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped onion
2 teaspoons paprika
1 teaspoon dried minced onion
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 pinch ground black pepper
5 maraschino cherries, tops and bottoms
2 (3 ounce) packages frozen whipped topping, thawed
Preheat oven broiler.
Place mushrooms, onion and celery in a large nonstick saucepan with broth to cover. Bring a large pot of water to a boil. Add mushrooms, cover, and simmer for 5 minutes. Drain and set aside.
Place mushrooms, onion, celery, onion, and most of the celery mixture at large motorbikes in a large saucepan, stirring constantly. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer over medium heat for 3 hours.
Stir in Italian seasoning and season with salt and pepper. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cook in microwave oven for 30 to 40 minutes, until mushrooms are transparent.
Stir whipped topping into mushroom/potato mixture with electric mixer or at low speed until creamy. Fold zucchini and potatoes into mushroom mixture with electric mixer. Combine egg, lemon juice and tea. Spoon into pastry shell. Sprinkle with cherries. Cover, and refrigerate overnight for crust to spread. Serve piping hot with lemon slices.