Mushroom Pie With Sour Cream Crust Recipes

MUSHROOM PIE

Steps:

• Saute the onions in butter in a large skillet.
• When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
• Add the seasonings.
• Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
• Remove from the heat and set aside until crust is ready.
• Preheat oven to 400°F.
• For the crust, combine the flour, baking powder and salt in a large mixing bowl.
• Cut in the butter just enough to achieve a crumbly mix.
• Stir in the sour cream to form a soft dough.
• Generously dust the dough with flour and form into a ball.
• On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
• Trim the edges.
• Fill with the mushroom mixture.
• Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
• Weave the strips into a lattice over the filling.
• Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
• For the glaze, beat the egg and milk.
• With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
• Bake the pie for 25-35 minutes, until the crust is puffy and golden.

MUSHROOM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
• Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
• Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

MUSHROOM SOUR CREAM PIE

Steps:

• 1. Prepare pie shell as pkg directs or use store bought. Melt margarine in skillet over medium high heat and sauté mushrooms and onion for 4 to 5 minutes. Add salt, paprika, and cayenne and set aside.
• 2. . Prick sides and bottom of pie shell with fork and bake in preheated 425 oven for 8 minutes. Remove from oven and reduce heat to 350.
• 3. Spread mushroom mixture over bottom of pie shell, distributing evenly. In small bowl, mix eggs and sour cream, blending well. Pour over mushrooms. Bake pie for 35 to 40 minute or until custard is firm. Remove from oven and let stand for 5 minutes before cutting into wedges. May be served as side dish or as main course. Serves 6

MUSHROOM SOUR CREAM PIE

Steps:

• 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.

SMOKY TOMATO AND MUSHROOM PIE

Steps:

• Make the crust In a large bowl, whisk together the flours, baking powder, and salt. Transfer to a food processor, and add the butter. Process until coarse crumbles form, about 35 seconds. Add the sour cream, and process until a smooth dough forms, about 20 seconds. Transfer the dough to a lightly floured surface, and shape into an 8×10-inch rectangle. Fold into thirds, sprinkle with flour, and roll out to an 8×10-inch rectangle. Fold into thirds, rotate 90 degrees, and roll out to an 8×10-inch rectangle again. Wrap in plastic wrap, and let chill at least 30 minutes or overnight if needed. Smoke the mushrooms Prepare a charcoal chimney, heating charcoal until ashed over and glowing. Meanwhile, soak wood chips in water at least 20 minutes. Be sure the bottom vents are just open. Gently pour the heated charcoal in an even layer. Drain the wood chips and carefully sprinkle over the charcoal. They will begin to smoke immediately. Add the grilling grate. Place the mushrooms in a disposable foil pan on the grill grate, and cover the grill with the top vents slightly open. Smoke for 10 to 15 minutes. The mushrooms should still be soft and some liquid will have accumulated. Remove from the heat and let cool. Assemble and bake the tart Slice the smoked mushrooms into thirds, keeping the stem intact, and set aside. Slice the tomatoes into 1/4-inch rounds, removing any pulp. Place on paper towels, and sprinkle lightly with salt. Let stand 10 minutes to help remove any excess liquid. Preheat the oven to 425°F. Remove the pie crust from the refrigerator. Between two sheets of parchment paper, roll the pie crust to a 17×12-inch rectangle (crust will be thin). Remove the top sheet of parchment from the dough, invert the crust into a 15×10- inch baking pan, and gently remove the bottom sheet of parchment. Ease the crust into the pan and gently press it into edges of pan, allowing it to hang over the edges as needed. Trim evenly with the edge of the pan. Using a fork, prick the dough all over. Cover with a sheet of parchment, and place a 13×9-inch pan, pie weights, or beans over the crust. Bake until nearly done, about 15 minutes. Remove the parchment, baking pan, pie weights, or beans. Let stand 10 minutes. Decrease the oven temperature to 400°F. Meanwhile, in a large bowl, whisk together the eggs, mayonnaise, sour cream, pepper, and mustard until combined. Fold in the cheese and basil. Using an offset spatula, spread the filling over the crust. Add the tomato and mushroom slices, pressing gently into filling. Bake until filling is just set and light golden brown, about 20 minutes. Remove from the oven. Let stand 20 minutes before slicing. Garnish with basil leaves.

MUSHROOM PIE WITH SOUR CREAM CRUST

Steps:

• Crust: Whisk flour, baking powder and salt in large bowl. Add butter and cut in with fork until it looks like coarse meal. Add sour cream and stir until dough comes together. Shape dough into disk; dived into 2 pieces (1 about 2/3 of dough) and (1 about 2/3 of dough). Roll larger piece on lightly floured surface to 14-inch round. Transfer to 10-inch glass pie dish and trim overhang. Roll remaining to 12-inch round and place onto baking sheet. Cut into 1-inch wide strips for top lattice. Chill crust at least 30 minutes. Filling: Melt butter in heavy skillet. Add onions and saute until soft and golden, about 6 minutes. Add mushrooms and thyme. Saute until mushrooms are tender and release juices, abut 6 minutes. (Can be made ahead. Cover and chill. Rewarm over medium heat before continuing). Add cream cheese and stir until melted. Season to taste with salt & pepper. Preheat oven to 400-degrees. Spoon filling into crust. Top pie with strips in lattice pattern. Fold strip ends and overhang under. Crimp edge decoratively. Brush lattice with glaze. Bake pie until crust is golden brown and filling is heated through, about 45 minutes. Cool pie 30 minutes before serving.