Friday, July 31, 2009

Mushroom Pie

Bake at 350


This month I participated in a fun theme brought to us by http://bakeat350.blogspot.com . The theme this month is pie! I decided to make a Mushroom Pie and I am oh so glad I did!



Here is the mushroom pie in it's delicious glory in a bento for Kidlet. He has pie, carrots,raspberries, checkered apple, cucumber, and grapes.




Here is the whole pie. I am not generally a fan of most savory pies but this was absolutely the most amazing thing ever to go in to my mouth. If you have a Trader Joe's near you and have ever eaten their Mushroom Turnovers then imagine those only gigantic. Yes indeed. Here is the recipe I used:


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 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.

7 comments:

  1. That sounds delicious! I *heart* mushrooms. And the crust made with sour cream...what a yummy combo!

    AND...that checkered apple...adorable! :)

    Thanks for being part of Flavor-of-the-Month!!!

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  2. I love this. I just made one similar from a Taste of Home magazine...it was mushroom and green bean pie. I almost posted mine for Bridget's Pie theme, but went in a different direction. This looks really really great!

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  3. Mushroom pie? I don't think I've ever heard about this kind of pie but it does look tempting. You've got one lucky kidlet! :)

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  4. This sounds fantastic!!! I would be the only one in the family eating it though....although that might not be a bad thing :)

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  5. I lurv mushrooms. Sounds wonderful.

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  6. Oh my gosh! I just looked through your blog and you are like the best mom EVER! Great lunches!!

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