1 1/2 pounds fresh mushrooms, sliced
3 carrots, celery, sliced
1 onion, cut into 1/2 inch slices
4 cups water
1 tablespoon dried Oregano
3 tablespoons bread crumbs
1/2 onion, finely chopped
1 jalapeno pepper, seeded and chopped
10 ounces yellow corn tortillas
Preheat oven to 350 degrees F (175 degrees C).
Slice large mushrooms and cut into thin pieces. Place similar pieces on mushrooms to make 1/2 inch lines in the middle. Spread 1 tablespoon butter/margarine into the center of the seam of each piece; pinch seam together to seal and fold 2 inches up sides of the crust to seal seam.
Place 1 cup of the water, Oregano, bread crumbs and onion into the bottom of the pie crust. Spread the gyrodish mixture on top of the water mixture.
Bake in preheated oven for 60 minutes, or until bubbly.
Do not brown; spread topping over pie during last 5 minutes of baking.
Return pie to oven and bake for 20 more minutes, shaking off excess liquid. Remove from oven and let stand for 10 minutes before slicing and serving cold.