Mushroom Pie
Mushroom Pie requires approximately 45 minutes from start to finish. This recipe makes 4 servings with 631 calories, 18g of protein, and 48g of fat each. For $2.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1143 people have tried and liked this recipe. Many people really liked this main course. It is brought to you by Simply Recipes. Head to the store and pick up eggs, salt and pepper, mushrooms, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Users who liked this recipe also liked Mushroom Pie, Mushroom Pie, and Mushroom Pie.
Servings: 4
Ingredients:
2 Tbsp butter
1/2 cup cream
1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
2 eggs, lightly beaten
1 Tbsp chopped fresh parsley
1 large clove garlic, minced
1/3 cup milk
1 cup grated Monterey Jack cheese
1 lb sliced mushrooms
Salt and pepper
1/3 cup sour cream
Equipment:
aluminum foil
oven
frying pan
knife
Cooking instruction summary:
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat. 3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley. 4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.
Step by step:
1. 1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side.
2. Bake for 8 minutes.
3. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown.
4. Remove from oven and let cool.2 In a large sauté pan melt butter on medium heat.
5. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat. 3 Beat together the eggs, sour cream, milk, and cream.
6. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley. 4
7. Spread the sautéed mushrooms along the bottom of the pre-baked pie crust.
8. Pour the cheese and cream mixture over the top of the mushrooms.
9. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean.
10. Remove from oven and let cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
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