Mushroom Sour Cream Pie
	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     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.   Servings: 6    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.           Amount Per Serving       Calories   317.22   Calories From Fat (70%)   222.17       % Daily Value Total Fat 24.91g   38%   Saturated Fat 12.66g   63%   Cholesterol 142.94mg   48%   Sodium 592.90mg   25%   Potassium 320.19mg   9%   Carbohydrates 15.85g   5%   Dietary Fiber 1.11g   4%   Sugar 4.02g       Sugar Alcohols 0.00g       Net Carbohydrates 14.74g       Protein 8.75g   17%      Recipe Type Brunch, Main Dish, Side Dish, Vegetarian    Recipe Source Source: The Mushroom Council

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