Mushroom Pie
photo by Maudecooks
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Filling
- 591.47 ml chopped onions
- 44.37 ml butter
- 1892.72 ml chopped mushrooms
- 4.92 ml dried thyme
- 2.46 ml salt
- lots fresh ground black pepper
- 226.79 g cream cheese
-
Crust
- 591.47 ml flour
- 9.85 ml baking powder
- 1.23 ml salt
- 236.59 ml butter
- 236.59 ml sour cream
- flour, for coating the dough and board for rolling
-
Glaze
- 1 egg
- 14.79 ml milk
directions
- Saute the onions in butter in a large skillet.
- When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
- Add the seasonings.
- Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
- Remove from the heat and set aside until crust is ready.
- Preheat oven to 400°F.
- For the crust, combine the flour, baking powder and salt in a large mixing bowl.
- Cut in the butter just enough to achieve a crumbly mix.
- Stir in the sour cream to form a soft dough.
- Generously dust the dough with flour and form into a ball.
- On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
- Trim the edges.
- Fill with the mushroom mixture.
- Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
- Weave the strips into a lattice over the filling.
- Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
- For the glaze, beat the egg and milk.
- With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
- Bake the pie for 25-35 minutes, until the crust is puffy and golden.
Reviews
-
I really hate giving mediocre reviews but this one didn't float my boat (which surprises me because I absolutely adore mushrooms). I used a combination of white button and oyster mushrooms and followed the recipe exactly. The flavor of the filling was bland and just left a lot to be desired. However, the pie crust was very flaky and tasted great. So, although I won't be making the filling again, I will be using the pie crust recipe often. Thank you for sharing.
-
From two mushroom fanatics to you - thank you so much! This recipe was fantastic. I confess to using storebought crust the first time, just because I've had mediocre results with other similar recipes and didn't want to go to the trouble of making a special crust if that was going to happen again, but rest assured it did not. Next time I'll happily go the extra mile for this! I might lessen the thyme a little the next time as well, but I suspect that mine is stronger than most because I've caught myself saying the same thing for other recipes that have called for it. If I don't make this every week from now on, I will be very, very disappointed...
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