Search
by Ingredient

Mushroom Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

All kinds of ingredients in this mushroom pie, very tasty and good for health!

 

Yield

6 servings

Prep

15 min

Cook

55 min

Ready

70 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each pie dough
rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled
*
2 tablespoons butter
Camera
1 pound mushrooms
sliced
Camera
1 large garlic cloves
minced
* Camera
1 x salt and black pepper
to taste
* Camera
½ cup cream
Camera
cup milk
can use low-fat or no-fat
Camera
cup sour cream
Camera
2 large eggs
lightly beaten
Camera
1 dash nutmeg
optional
* Camera
1 tablespoon parsley leaves
chopped fresh
Camera
1 cup monterey jack cheese
* Camera

Ingredients

Amount Measure Ingredient Features
1 each pie dough
rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled
*
3E+1 ml butter
Camera
453.6 g mushrooms
sliced
Camera
1 large garlic cloves
minced
* Camera
1 x salt and black pepper
to taste
* Camera
118 ml cream
Camera
79 ml milk
can use low-fat or no-fat
Camera
79 ml sour cream
Camera
2 large eggs
lightly beaten
Camera
1 dash nutmeg
optional
* Camera
15 ml parsley leaves
chopped fresh
Camera
237 ml monterey jack cheese
* Camera

Directions

Preheat oven to 425°F.

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.

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.

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 to 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 14677% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 75mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 4%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe