6 cups sliced wild mushrooms (Oyster, Shiitake, Cremini, Portobello, etc.)
1 teaspoon minced garlic
2 tablespoons butter
Salt and pepper
1 package (11 ounces) refrigerated French bread
1/4 cup pesto sauce
3 ounces white Cheddar cheese (crumbled)
Sauté mushrooms and garlic with butter in large skillet until tender; season with salt and pepper.
Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto. Sprinkle with half the cheese, top with mushrooms and add remaining cheese.
Bake at 350 degrees F until browned, 35 to 40 minutes.
Makes 8 servings.