Sour Cream And Mushroom Pie |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love this as Brunch fare! I like to make this rustic looking more than traditional. This also makes a fine luncheon dish with a salad. Enjoy! :) Ingredients:
12-16 oz. fresh mushrooms |
9 inch pie shell |
3 tbs. butter or margarine, divided |
1/2 cup chopped onion |
3 large eggs |
1 cup sour cream |
1 tsp. salt |
1/2 tsp. tarragon leaves, crushed |
1/4 tsp. ground black pepper |
1/4 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. Bake for 5 minutes; remove from oven.
4. * In a large skillet, melt 1 tbs. of the butter. Add onion; sauté until tender, about 5 minutes. Remove from skillet, set aside.
5. * Melt remaining 2 tbs. of butter in skillet; add mushrooms. Sauté until tender, about 5 minutes; set aside.
6. * In a medium bowl, lightly beat eggs. Add sour cream, salt, tarragon, and black pepper; mix well.
7. * Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
8. * Pour into partially baked pie shell. Sprinkle with cheese. Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
9. * Heat reserved sautéed mushrooms until hot. Arrange on top of pie. Let pie stand 5 minutes before cutting.
10. ****When I made the rustic tart pictured above, I reduced everything to 2/3: 2 T butter, 1 lb. mushrooms, etc. I then rolled the crust out with a rolling pin as large as I could make it, piled the mushroom-onion mixture in the middle, and pulled the edges up around the filling. I baked it for only 35 minutes.****
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