MUSHROOM SOUR CREAM PIE

Mushroom Sour Cream Pie image

Provided by michEgan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

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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.