Mushroom Sour Cream Pie is one of those dishes you try out and then realise that you want more. The name gives it away really. This pie is centred around beautiful mushrooms and sour cream baked in a pie case. The recipe is simple but the flavours are immense. I love this recipe. Served as a main dish with a light salad for a perfect meal.
Mushroom Sour Cream Pie
Simply – gorgeous
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Servings: 6 servings
Calories: 178kcal
Ingredients
- 12 oz mushrooms
- 9 inch pie shell
- 3 tbsp margarine divided
- 1/2 cup onion chopped
- 3 large eggs
- 1 cup sour cream
- 1 tsp salt
- 1/2 tsp tarragon crushed
- 1/4 tsp ground black pepper
- 1/4 cup Swiss cheese shredded
Instructions
- Preheat oven to 425 degrees. wipe and 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; saute until tender, about 5 minutes. Remove from skillet, set aside. Melt remaining 2 tbs. of butter in skillet; add mushrooms. Saute 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 sauteed 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 sauteed mushrooms until hot. Arange on top of pie. Let pie stand 5 minutes before cutting.
Nutrition
Calories: 178kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 495mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g