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Make pie crust. Pre-bake it. Meanwhile, clean the mushrooms and cut them into maybe centimeter-square pieces? Also mince up some shallots, real fine-like. Sauté the shallots in butter (unless you wanna be all vegan about it, I guess) until they're soft and translucent. Add the mushrooms and a little salt and pepper. The recipe said add a tablespoon of cognac, but we used red wine vinegar and it was good, too. Add a handful of walnuts (3/4 cup?) and cook it all together till it's yum-tastic (five-seven minutes?) Put the sautéed stuff in the pie crust. Then we ate it. The original recipe is here, and calls for stuff like pre-baked tartlet shells (silly) and walnut butter, which might help bind together the pie filling some but we didn't have any and it was delicious anyways. Also they suggest any leftover mushroom-walnut mixture can be tossed with pasta, and I bet that'd be nummy too.