With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipe comes from The
Mushroom Council site: the definitive
guide to mushrooms with mushroom recipes and
in-depth information on fresh gourmet mushrooms,
including selected exotic mushrooms.
This
site is a mine of information if you want to
learn about mushrooms, grow them or eat them!
"One
of the great vegetables in my opinion - and
I have never come across anyone who dislikes
them!"
If
you would like to learn more then visit the
website <click
here>
Ingredients
12
oz. fresh mushrooms
9 inch pie shell
3 tbs. butter or margarine, divided
1/2 cup chopped onion
3 large eggs
1 cup sour cream
1 tsp. salt
1/2 tsp. tarragon leaves, crushed
1/4 tsp. ground black pepper
1/4 cup Swiss cheese, shredded
Method
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.
