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Mushroom Sour Cream Pie




Source of Recipe


newtimes


List of Ingredients




12 ounces fresh mushrooms
9-inch pie shell
3 tablespoons butter or margarine, divided
1/2 cup chopped onion
3 large eggs
1 cup reduced-fat sour cream
1 teaspoon salt
1/2 teaspoon tarragon leaves, crushed
1/4 teaspoon ground black pepper
1/4 cup Swiss cheese, shredded


Recipe



Preheat oven to 425 degrees. Rinse, pat dry and slice mushrooms; set aside. Roll pastry 1/8-inch thick; fit into 9-inch pie pan; turn under and flute edges; prick bottom with fork tines. Bake for 5 minutes and remove from oven. In a large skillet, melt one tablespoon butter. Add onion and saute until tender. Remove from skillet and set aside. Melt remaining butter in skillet and add mushrooms. Saute until tender, about 5 minutes, and 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 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. Serves 6.