MUSHROOM CHEESE PIE

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Mushroom Cheese Pie image

I love to make this when the weather gets cold -- it is rich and satisfying. I usually serve it as the main course with a salad -- but probably would do well as a side dish. Unfortunately, I don't know the source. I tore it from a magazine about ten years ago.

Provided by Aunt Willie

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs fresh mushrooms, cleaned and sliced (I use a combo of button and Portabella)
1 small onion, thinly sliced
4 tablespoons butter
1/3 cup flour
8 ounces cottage cheese
1/4 cup chopped parsley
2 tablespoons chopped chives
1/4 cup dry sherry or 4 tablespoons Worcestershire sauce (optional)
salt and pepper
4 slices swiss cheese
1 pastry for double-crust pie
1 egg yolk
2 tablespoons water

Steps:

  • Saute mushrooms and onion in butter for 10 minutes.
  • Remove from heat.
  • Mix in flour, cottage cheese, parsley, chives, sherry or Worchestershire sauce, salt and pepper.
  • Mix well.
  • Pour into 9 inch pie plate lined with crust dough.
  • Top with slices of Swiss cheese.
  • Cover with pie crust, sealing edges.
  • Cut slits in top of pie crust.
  • Mix egg yolk and water and brush on top.
  • Bake at 425 degrees for 40-45 minutes.
  • Note: I have to cover the edges of the pie crust after 30 minutes so they don't burn.

Nutrition Facts : Calories 567.4, Fat 36.5, SaturatedFat 14.4, Cholesterol 72.1, Sodium 586.3, Carbohydrate 41.5, Fiber 2.6, Sugar 4.3, Protein 18.4

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