Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

My Dh just loves any kind of pot pie, so thought I'd try this little different version. It was really good, easy, and filling. I served this with beer bread and a crisp garden salad. I took this from our state daily paper over the holidays. If you like mushrooms, I think you will like this easy recipe. Thanks for trying this.

Ingredients Nutrition

Directions

  1. preheat oven to 425 degrees The Pressed In Crust Measure the flour into a large bowl Cut in the butter until the mixture resembles moist crumbs.
  2. Press the crust into a 9" glass or porcelain quiche pan or pie pan.
  3. Bake 10 min.
  4. or until lightly browned.
  5. The Filling Heat the butter in a heavy skillet, add the garlic and stir over low heat for 2 minutes Add 8 mushroom caps to the pan and cook just until glazed.
  6. 1-2 minutes.
  7. remove them and reserve Slice the remaining mushrooms with the stems and add to pan Cook and stir until the mushrooms are browned and any released liquid has evaporated.
  8. Sprinkle half the cheese over the baked crust Top the cheese with the mushrooms, then the remaining cheese.
  9. Mix the salt, cream and eggs and pour into the pan, covering the ingredients evenly Bake for 25-30 minutes or until a knife inserted just off center comes out clean.
  10. About 5 minutes before removing the pie from the oven, place the reserved mushroom caps on top of the pie, spacing them evenly around the edge.

Reviews

(1)
Most Helpful

This was good and very cheesy! I made the crust as instructed but it seemed a little dry so i added some water to soften it up a bit. The crust came out, but it was still a bit crumbly. I will assume this was my own error and I will try again another time. I did all of the other ingredients as suggested and it came out wonderfully. I love mushrooms and cheese. I served this with some hamburger steaks and it made a wonderful compliment to them. Thanks for the easy recipe, I will be using again. :)

Pepper Monkey December 20, 2004

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