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Recipe for family meals :

Mushroom Sour Cream Pie

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>


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

  • 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.

Serves 6

The Mushroom Council

© The Mushroom Council