Tasty Mushroom Pie Recipe

Call this mushroom pie a California quiche, with its Monterey Jack cheese, parsley, eggs, sour cream, garlic, and an entire pound of mushrooms. Great for business, and quite easy to make, particularly if you have an extra pie crust all ready to go.

Mushroom Pie Recipe.

Ingredients

• 1 basic pie dough dish, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking meal, chilled (or one frozen pie crust).
• 2 Tbsp butter.
• 1 lb sliced mushrooms.
• 1 large clove garlic, minced.
• Salt and pepper.
• 1/2 cup cream.
• 1/3 cup milk.
• 1/3 cup sour cream.
• 2 eggs, gently beaten.
• A dash of ground cardamom or nutmeg (optional).
• 1 Tbsp sliced fresh parsley.
• 1 cup grated Monterey Jack cheese.

Method

Preheat oven to 425 ° F. Line the within a pie shell with heavy aluminum foil, pushing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an added 4 minutes, or up until the crust just begins to brown. Remove from oven and let cool.

In a big sauté pan melt butter on medium heat. Include mushrooms, stir to coat with the butter. Enhance the heat to high, stirring continuously until the moisture the mushrooms has released and vaporized, a couple of minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

Beat together the eggs, sour cream, milk, and cream. Include newly ground pepper, a pinch of salt, and cardamom or nutmeg if utilizing. Stir in the grated cheese and sliced parsley.

Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, up until perfectly browned ahead and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.

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