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 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
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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
- 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.
Serves
6
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The Mushroom Council
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