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Source: America's Favorite Food Associations

Mushroom Sour Cream Pie
Make this pie as a main dish or to compliment a meal!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
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12 ounces mushrooms, fresh
9 inch pie shell
3 tablespoons butter, divided
1/2 cup onion, chopped
3 large eggs
1 cup sour cream
1 teaspoon salt
1/2 teaspoon tarragon leaves, crushed
1/4 teaspoon black pepper, ground
1/4 cup Swiss cheese, shredded




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 the flute edges; prick with fork tines. Bake for 5 minutes; remove from oven. In a large skillet, melt 1 tablespoon butter. Add onion; saute until tender, about 5 minutes. Remove from skillet, set aside. Melt remaining 2 tablespoons of butter in skillet; add mushrooms. Saute 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 sauteed 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 sauteed mushrooms until hot. Arrange on top of pie. Let pie stand 5 minutes before cutting.




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