Best Mushroom Sour Cream Pie Recipes

MUSHROOM PIE WITH SOUR CREAM CRUST image

Yield 6

Number Of Ingredients 13

Crust:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
Filling:
3 Tbsp. butter
2 1/2 cup chopped onions
8 cups coarsely chopped mushrooms (1 1/2 - 1 3/4 lbs.)
2 Tbsp. chopped fresh thyme
1 8-oz. package (room temperature) cream cheese, cut into cubes
1 large egg yolk beaten with 1 Tbsp. milk (for glaze)

Steps:

Crust: Whisk flour, baking powder and salt in large bowl. Add butter and cut in with fork until it looks like coarse meal. Add sour cream and stir until dough comes together. Shape dough into disk; dived into 2 pieces (1 about 2/3 of dough) and (1 about 2/3 of dough). Roll larger piece on lightly floured surface to 14-inch round. Transfer to 10-inch glass pie dish and trim overhang. Roll remaining to 12-inch round and place onto baking sheet. Cut into 1-inch wide strips for top lattice. Chill crust at least 30 minutes. Filling: Melt butter in heavy skillet. Add onions and saute until soft and golden, about 6 minutes. Add mushrooms and thyme. Saute until mushrooms are tender and release juices, abut 6 minutes. (Can be made ahead. Cover and chill. Rewarm over medium heat before continuing). Add cream cheese and stir until melted. Season to taste with salt & pepper. Preheat oven to 400-degrees. Spoon filling into crust. Top pie with strips in lattice pattern. Fold strip ends and overhang under. Crimp edge decoratively. Brush lattice with glaze. Bake pie until crust is golden brown and filling is heated through, about 45 minutes. Cool pie 30 minutes before serving.

Mushroom Sour Cream Pie image

Provided by Lynnda Cloutier

Number Of Ingredients 9

1 unbaked pie shell, 9 inches
6 t. margarine
3/4 lb. small fresh mushrooms, sliced
1/2 t. chopped onion
1/2 t. salt
1/4 t. paprika
1/8 t. cayenne
4 eggs
1 1/3 cups sour cream

Steps:

1. Prepare pie shell as pkg directs or use store bought. Melt margarine in skillet over medium high heat and sauté mushrooms and onion for 4 to 5 minutes. Add salt, paprika, and cayenne and set aside.
2. . Prick sides and bottom of pie shell with fork and bake in preheated 425 oven for 8 minutes. Remove from oven and reduce heat to 350.
3. Spread mushroom mixture over bottom of pie shell, distributing evenly. In small bowl, mix eggs and sour cream, blending well. Pour over mushrooms. Bake pie for 35 to 40 minute or until custard is firm. Remove from oven and let stand for 5 minutes before cutting into wedges. May be served as side dish or as main course. Serves 6

Mushroom Sour Cream Pie image

Provided by michEgan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.