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Mushroom Sour Cream Pie
| Mushroom Sour Cream Pie |
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| 12 oz |
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fresh mushrooms |
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| 9 |
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inch pie shell |
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| 3 Tbs |
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butter or margarine, divided |
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| 1/2 cup |
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chopped onion |
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| 3 |
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large eggs |
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| 1 cup |
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sour cream |
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| 1 tsp |
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salt |
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| 1/2 tsp |
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tarragon leaves, crushed |
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| 1/4 tsp |
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ground black pepper |
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| 1/4 cup |
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Swiss cheese, shredded |
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| 1 |
Preheat oven to 425 degrees. 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. |
| 2 |
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. |
| 3 |
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. |
| 4 |
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. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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317.22 |
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| Calories From Fat (70%) |
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222.17 |
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% Daily Value |
| Total Fat 24.91g |
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38% |
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| Saturated Fat 12.66g |
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63% |
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| Cholesterol 142.94mg |
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48% |
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| Sodium 592.90mg |
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25% |
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| Potassium 320.19mg |
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9% |
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| Carbohydrates 15.85g |
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5% |
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| Dietary Fiber 1.11g |
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4% |
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| Sugar 4.02g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 14.74g |
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| Protein 8.75g |
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17% |
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| Recipe Type |
| Brunch, Main Dish, Side Dish, Vegetarian |
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| Recipe Source |
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Source: The Mushroom Council
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