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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I was given this recipe along with a few other from someone. I hope you enjoy it! Ingredients:
12 ounces fresh mushrooms |
1 9 inch pie shell |
3 tablespoons butter or 3 tablespoons margarine, divided |
1/2 cup chopped onion |
3 large eggs |
1 cup sour cream |
1 teaspoon salt |
1/2 teaspoon tarragon leaf, crushed |
1/4 teaspoon ground black pepper |
1/3 cup swiss cheese, shredded |
Directions:
1. Preheat oven to 425ºF.
2. Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
3. Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
4. Bake for 5 minutes; remove from oven.
5. In a large skillet, melt 1 tbs.
6. of the butter.
7. Add onion; sauté until tender, about 5 minutes.
8. Remove from skillet, set aside.
9. Melt remaining 2 tbs.
10. of butter in skillet; add mushrooms.
11. Sauté until tender, about 5 minutes; set aside.
12. In a medium bowl, lightly beat eggs.
13. Add sour cream, salt, tarragon, and black pepper; mix well.
14. Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
15. Pour into partially baked pie shell.
16. Sprinkle with cheese.
17. Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
18. Heat reserved sautéed mushrooms until hot.
19. Arrange on top of pie.
20. Let pie stand 5 minutes before cutting.
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