If you aren't a fan of mushrooms you should probably just stop reading right now. Actually I don't even know if we can keep being friends :). But if you're a mushroom-lover like me, then I highly recommend this dish!
I found this recipe because I had some mushrooms and a pie crust to use up quickly, and luckily I had all the ingredients on hand for this one. My only changes to the original were using a different cheese (mozzarella vs. monterey jack) and adding some pork sausage to make it a little more of a breakfast treat, but leave that out and you have a yummy, cheesy, mushroomy pie that you could enjoy any time of day.
Original Recipe here
1 refrigerated pie crust (or be ambitious and make your own)
2 Tbsp. butter
1 lb. sliced mushrooms (I used white button)
2 cloves garlic, minced
Salt and pepper
1/2 cup half-and-half
1/3 cup milk
1/3 cup sour cream
2 eggs, lightly beaten
A dash of ground cardamom or nutmeg (optional)
1 Tbsp. chopped fresh parsley
1 cup grated Mozzarella cheese
1/2 cup cooked and crumbled breakfast pork sausage
Directions
1. Preheat oven to 425°F. Place pie crust in a pie pan and line the inside of a pie shell with heavy aluminum foil, pressing 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 additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
2. In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.
3. Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.
4. 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, until nicely browned on top 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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