Mushroom Sour Cream Pie Recipes

Steps:

• Preheat oven to 425ºF.
• 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 and flute edges; prick with fork tines.
• Bake for 5 minutes; remove from oven.
• In a large skillet, melt 1 tbs.
• of the butter.
• Add onion; sauté until tender, about 5 minutes.
• Remove from skillet, set aside.
• Melt remaining 2 tbs.
• of butter in skillet; add mushrooms.
• Sauté 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 sautéed 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 sautéed mushrooms until hot.
• Arrange on top of pie.
• Let pie stand 5 minutes before cutting.

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
• Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
• Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
• Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
• Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

Steps:

• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
• Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
• Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
• Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Steps:

• 1. Prepare pie shell as pkg directs or use store bought. Melt margarine in skillet over medium high heat and sauté mushrooms and onion for 4 to 5 minutes. Add salt, paprika, and cayenne and set aside.
• 2. . Prick sides and bottom of pie shell with fork and bake in preheated 425 oven for 8 minutes. Remove from oven and reduce heat to 350.
• 3. Spread mushroom mixture over bottom of pie shell, distributing evenly. In small bowl, mix eggs and sour cream, blending well. Pour over mushrooms. Bake pie for 35 to 40 minute or until custard is firm. Remove from oven and let stand for 5 minutes before cutting into wedges. May be served as side dish or as main course. Serves 6

Steps:

• Make filling:
• Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.
• Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.
• While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes. Add Madeira and simmer 1 minute. Transfer to a bowl and stir in farro, then cool completely.
• Stir in ricotta, remaining scallions, and salt and pepper to taste.
• Roll out pastry while filling cools:
• If pastry is in 1 piece, cut into 2 equal pieces. Roll out each piece on a lightly floured surface into an 11-inch square. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.
• Assemble and bake pie:
• Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.
• Set aside top square of pastry on parchment. Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border. Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.
• Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.

Steps:

• 1. Preheat your oven to 180 C (350 F). For the pie crusts, you can use two pie crusts (top and bottom), two sheets puff pastry (top and bottom), or a pie crust on the bottom, and a sheet of puff pastry on the top (very Australian/British). When the oven is hot, place one crust in a pie dish, trim the edge and bake for 5-10 minutes, this is so you do not get a soggy bottom crust. Remove from the oven and set the dish on a rack and set aside for now.
• 2. I used a mix of Shiitake and Buna Shimeji mushrooms. For the Shiitake, remove the stems and slice the caps. For the Shimeji, cut the root end off the bundle off then cut the bundle in half and separate the mushrooms.
• 3. Add the oil to a large non stick pan and heat on medium high heat, when hot, add the onion, mushrooms, and bacon (I used sliced smoked ham), saute for 5 minutes or until the onion is starting to get tender. Season with salt and pepper as desired.
• 4. Turn the heat to medium, stir in the cream and dill, cook and bring to a boil, stirring, for about 10 minutes, you need to cook this down just a bit, if the mixture seems a bit dry, just add a few tablespoons of cream to get the right consistency.
• 5. Take the pan off the heat and stir in the cheese until all is blended. Do not worry if the bacon seems underdone, it is going to get baked for a while real soon.
• 6. Pour the mushroom filling into the prepared pie crust. Cover the pie with another sheet of pie crust or puff pastry, cut 4 slits in the top, flute the edge with your fingers or crimp the edge with a fork. Mix together the egg and milk, use a pastry brush and brush the top crust, this is make a nice and golden brown crust.
• 7. Place the pie in the oven and bake for 40 minutes or until the crust is golden brown.
• 8. Remove from the oven and place on a rack, allow to cool for about 10-15 minutes.
• 9. Slice and serve with sides of your choice.

Steps:

• Saute the onions in butter in a large skillet.
• 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.
• Add the seasonings.
• Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
• Remove from the heat and set aside until crust is ready.
• Preheat oven to 400°F.
• For the crust, combine the flour, baking powder and salt in a large mixing bowl.
• Cut in the butter just enough to achieve a crumbly mix.
• Stir in the sour cream to form a soft dough.
• Generously dust the dough with flour and form into a ball.
• On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
• Trim the edges.
• Fill with the mushroom mixture.
• Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
• Weave the strips into a lattice over the filling.
• Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
• For the glaze, beat the egg and milk.
• With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
• Bake the pie for 25-35 minutes, until the crust is puffy and golden.