Vidalia Onion and Mushroom Pie
photo by AcadiaTwo
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 vidalia onions (halved and thinly sliced)
- 1 -2 tablespoon fresh mined garlic (optional)
- 2 -3 cups fresh mushrooms, sliced
- 3 tablespoons butter or 3 tablespoons olive oil
- 4 large eggs
- 1 cup whipping cream, unwhipped
- 1⁄4 cup grated parmesan cheese (can use more!)
- 1 pinch dried thyme (or use 1 tablespoon fresh chopped thyme)
- 1 1⁄2 teaspoons salt (or to taste, I use seasoned salt)
- black pepper
- 1⁄8 teaspoon nutmeg
- 1 (10 inch) deep dish pie shells
directions
- Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
- In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
- In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
- Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
- Place the pie plate onto a baking sheet.
- Set oven to 350 degrees (set oven rack to bottom position).
- Bake for about 45 minutes or until done.
- Delicious!
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