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Nutrition Facts
Serving Size 1 (259g) Recipe makes 8 servings
Calories 592
Calories from Fat 401		(67%)
Amount Per Serving		%DV
	Total Fat 44.6g	68%
	Saturated Fat 27.6g	138%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 142mg		47%
Sodium 617mg		25%
Potassium 432mg		12%
Total Carbohydrate 39.7g		13%
	Dietary Fiber 2.5g	10%
	Sugars 3.6g
Protein 10.9g		21%
detailed view... how is this calculated?

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Mushroom Pie

Recipe #134672 | 1¼ hours | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 23, 2005

Recipe posted for the Zaar World Tour. Another recipe from Moosewood.

SERVES 8 (change servings and units)

Ingredients

Filling

2 1/2 cups chopped onions
3 tablespoons butter
8 cups chopped mushrooms
1 teaspoon dried thyme
1/2 teaspoon salt
lots fresh ground black pepper
8 ounces cream cheese

Crust

2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sour cream
flour, for coating the dough and board for rolling

Glaze

1 egg
1 tablespoon milk

Directions

1
Saute the onions in butter in a large skillet.
2
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.
3
Add the seasonings.
4
Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
5
Remove from the heat and set aside until crust is ready.
6
Preheat oven to 400°F.
7
For the crust, combine the flour, baking powder and salt in a large mixing bowl.
8
Cut in the butter just enough to achieve a crumbly mix.
9
Stir in the sour cream to form a soft dough.
10
Generously dust the dough with flour and form into a ball.
11
On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
12
Trim the edges.
13
Fill with the mushroom mixture.
14
Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
15
Weave the strips into a lattice over the filling.
16
Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
17
For the glaze, beat the egg and milk.
18
With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
19
Bake the pie for 25-35 minutes, until the crust is puffy and golden.

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Featured Reviews for This Recipe

From: Hunkle

On Feb 10, 2009

I really hate giving mediocre reviews but this one didn't float my boat (which surprises me because I absolutely adore mushrooms). I used a combination of white button and oyster mushrooms and followed the recipe exactly. The flavor of the filling was bland and just left a lot to be desired. However, the pie crust was very flaky and tasted great. So, although I won't be making the filling again, I will be using the pie crust recipe often. Thank you for sharing.

1 person found this review helpful

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From: queenofeats

On Oct 21, 2008

From two mushroom fanatics to you - thank you so much! This recipe was fantastic. I confess to using storebought crust the first time, just because I've had mediocre results with other similar recipes and didn't want to go to the trouble of making a special crust if that was going to happen again, but rest assured it did not. Next time I'll happily go the extra mile for this! I might lessen the thyme a little the next time as well, but I suspect that mine is stronger than most because I've caught myself saying the same thing for other recipes that have called for it. If I don't make this every week from now on, I will be very, very disappointed...

1 person found this review helpful

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From: Jeffsmom

On Oct 31, 2005

This took a lot of time and concentration on my part--and it was well worth the effort. I was a little hesitant at first about makiing the pie crust; I haven't had much luck in the past. The crust was perfect, the filling rich and delicious, and I will definetly be making this again. However, I had hoped for more of a supper pie; it was a bit rich for our little family, so I think I'll file this as a first course for my next get-together. Thanks so much for the posting!

3 people found this review helpful

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From: KITTENCAL

On Feb 15, 2006

You'll have to make this dish when you are not in a rush lol! Although I found that the dough from the crust was a little soft and a bit hard to handle, it did bake out nicely, I did add in fresh garlic into the filling. This is a very tasty savory pie. thanks Bunny Mom!..Kitten

2 people found this review helpful

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