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Recipe for family meals :

Mushroom, Bacon and Onion Tart

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>


1 refrigerated pie crust circle (from a 15-ounce package)
6 strips bacon
8 ounces fresh white mushrooms, sliced (about 2-1/2 cups)
1 cup sliced onion
1 container (8 ounces) sour cream
3/4 teaspoon salt
3/4 teaspoon oregano leaves, crushed
0.13 teaspoon ground black pepper
4 large eggs

  • Preheat oven to 425F.
  • Following package directions, place pie crust circle in a 10-inch tart pan or 9-inch pie plate; trim or flute edge. Bake until just golden, 5 to 7 minutes; cool slightly; set aside.
  • In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Remove to paper towels; crumble; set aside.
  • Pour off bacon drippings from pan. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, 6 to 8 minutes; cool.
  • In a large bowl beat until smooth sour cream, eggs, salt, oregano and black pepper. Pour over baked crust; top with cooled mushroom mixture; sprinkle with bacon.
  • Bake for 15 minutes. Reduce heat to 300F; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer.

Serves 6

The Mushroom Council

The Mushroom Council