Prep 30 mins
Cook 35 mins
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.
- 2 slice bacon, chopped
- 709.77 ml sliced fresh mushrooms (about 10 ounces)
- 2 clove garlic, minced
- 14.79 ml olive oil
- 44.37 ml butter or 44.37 ml margarine, divided
- 473.18 ml chopped yellow onions
- 1419.54 ml cut fresh green beans, in 1 inch pieces
- 9.85 ml minced fresh thyme or 3.69 ml dried thyme
- 1.23 ml ground cumin
- 118.29 ml chopped green onion
- 2.46 ml salt
- 1.23 ml pepper
- 226.79 g cream cheese, cubed
- 118.29 ml whole milk or 118.29 ml 2% low-fat milk
- 2 pie crusts (use your favorite recipe, or buy prepared)
- 1 egg
- 14.79 ml half-and-half or 14.79 ml cream
- 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! :)
This is WONDERFUL! Even without the crust it deserves ten stars. Ann M.
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.
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!