Mushroom Sour Cream Pie

Name: Mushroom Sour Cream Pie
Cook time: 25 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 12 ounces fresh mushrooms; 1 9 inch pie shell; 3 tablespoons butter or 3 tablespoons margarine, divided; 1/2 cup chopped onion; 3 large eggs; 1 cup sour cream; 1 teaspoon salt; 1/2 teaspoon tarragon leaf, crushed; 1/4 teaspoon ground black pepper; 1/3 cup swiss cheese, shredded

(1)

Recipe by michEgan

I was given this recipe along with a few other from someone. I hope you enjoy it!

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READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

12

ounces fresh mushrooms
1

9 inch pie shell
3

tablespoons butter or 3 tablespoons margarine, divided
¹⁄₂

cup chopped onion
3

large eggs
1

cup sour cream
1

teaspoon salt
¹⁄₂

teaspoon tarragon leaf, crushed
¹⁄₄

teaspoon ground black pepper
¹⁄₃

cup swiss cheese, shredded

DIRECTIONS

Preheat oven to 425ºF.
Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
Bake for 5 minutes; remove from oven.
In a large skillet, melt 1 tbs.
of the butter.
Add onion; sauté until tender, about 5 minutes.
Remove from skillet, set aside.
Melt remaining 2 tbs.
of butter in skillet; add mushrooms.
Sauté until tender, about 5 minutes; set aside.
In a medium bowl, lightly beat eggs.
Add sour cream, salt, tarragon, and black pepper; mix well.
Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
Pour into partially baked pie shell.
Sprinkle with cheese.
Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
Heat reserved sautéed mushrooms until hot.
Arrange on top of pie.
Let pie stand 5 minutes before cutting.