Mushroom Sour Cream Pie

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“I was given this recipe along with a few other from someone. I hope you enjoy it!”

Ingredients Nutrition


  1. Preheat oven to 425ºF.
  2. Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
  3. Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
  4. Bake for 5 minutes; remove from oven.
  5. In a large skillet, melt 1 tbs.
  6. of the butter.
  7. Add onion; sauté until tender, about 5 minutes.
  8. Remove from skillet, set aside.
  9. Melt remaining 2 tbs.
  10. of butter in skillet; add mushrooms.
  11. Sauté until tender, about 5 minutes; set aside.
  12. In a medium bowl, lightly beat eggs.
  13. Add sour cream, salt, tarragon, and black pepper; mix well.
  14. Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
  15. Pour into partially baked pie shell.
  16. Sprinkle with cheese.
  17. Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
  18. Heat reserved sautéed mushrooms until hot.
  19. Arrange on top of pie.
  20. Let pie stand 5 minutes before cutting.

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