1/1 Photo of Green Bean Mushroom Pie
1 hr 5 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.
My Private Note
Units: US | Metric
- 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
- 1In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
- 2Reduce 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.
- 3Add 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).
- 4Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
- 5Remove from the heat and set aside.
- 6Spray 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.
- 7Pour the green bean mixture into the bottom crust, evening it across the top.
- 8Cut the remaining crust into 10 to 12 strips.
- 9Make 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.
- 10In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
- 11Bake at 400° for 25 to 35 minutes or until golden brown.
- 12Notes: 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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Nutritional Facts for Green Bean Mushroom Pie
Serving Size: 1 (206 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 412.5
- Calories from Fat 273
- Total Fat 30.3 g
- Saturated Fat 14.0 g
- Cholesterol 75.1 mg
- Sodium 535.3 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 4.1 g
- Sugars 5.7 g
- Protein 8.4 g