Green Bean Mushroom Pie

"This an easy, very attractive, and tasty dish, perfect for the holidays! Your family will think you slaved over it, but you don't have to tell them the truth. ;) It's also perfect for taking to potlucks and picnics."
 
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photo by Julesong photo by Julesong
photo by Julesong
Ready In:
1hr 5mins
Ingredients:
17
Serves:
8-10
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ingredients

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directions

  • In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
  • Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and sauté until the mushrooms are tender (careful not to burn the garlic); remove from pan and set aside.
  • Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
  • Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
  • Remove from the heat and set aside.
  • Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
  • Pour the green bean mixture into the bottom crust, evening it across the top.
  • Cut the remaining crust into 10 to 12 strips.
  • Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
  • In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
  • Bake at 400° for 25 to 35 minutes or until golden brown.
  • Notes: we made this for Thanksgiving again this year (2004) and I'm reminded how absolutely tasty it is! We made some minor alterations: 1) prebaked the bottom crust because we're having to travel with the dish several hours before serving, 2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans, 3) added a bit of ground sage to the sauteed onions, and 4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top. I took photos and have posted them, although they're not terribly good pics, they might give you an idea of what it looked like this year. I hope you enjoy both the recipe and the pics! :)

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Reviews

  1. This is WONDERFUL! Even without the crust it deserves ten stars. Ann M.
     
  2. Fantastic! I love it. BF took one bite, put his fork down and added 1/4 the pie to his plate. Definate comfort food. Amazing Vegetarian main dish that NOBODY will miss the meat in. Very filling, perfectly seasoned. Can't say enough. This is a keeper. Let me tell you what I did though! Instead of pie crust I used the my cream cheese tart dough! 1/2 cup butter, 3oz cream cheese and 1 cup flour (x2 for top and bottom, had leftover but wouldn't have been enough otherwise). Chilled it for an hour and rolled out like pie crust (only much much easier) The taste went PERFECTLY! I downed the oven temp to 375 because I usually bake that dough at 350. Took about 15 minutes longer but it worked! Thank you Julesong! Needless to say this will be made again.
     
  3. I don't even know how I found this on Zaar, but THANK GOD I did! I tried it becuase it sounded different and it is. Everything was wonderful from the presentation, smell, texture and of course the taste is out of this world! Thank you for sharing such a lovley dish!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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