Simple but Impressive Mushroom Pie
I posted a few savory pie attempts on social media. When my sister, Marla started mocking me for making savory pies. She chided me with, "what's next, mushroom pie!?" I thought about it for a moment and thought "Hell ya!" A quick Duck Duck Go search showed that there were a few such recipes out there. One or two look a lot like my old mushroom stroganoff recipe that I used to make with an old girlfriend, Kirsten, but without the egg noodles. The pie crust replaces the noodles. So, I scratched my pandemic quarantine whiskers and had an erica moment witch culminating in the birth of my mushroom pie! Now, it has already become a big hit in my family.
Servings: 8 people
Cost: $15
Equipment
- 12-inch Castiron Skillet
- Pie Pan
- Mixing bowl
- Pie Crimper (Right)?
- Spoon to Mix
Ingredients
Filling
- 3 Verities Mushrooms - 4 8oz boxes of mushrooms of differing verity - I used button, Shiitake, and portabella mushrooms. Yes, I know buttons and portabellas are the same species only sold at different ages, Agaricus bisporus. But, Kroger charges different prices for each, so I'm counting it as a three mushroom pie.
- 2 Medium Red Onions - Chopped fine
- 4 Tbsp Butter
- 1 tsp Dried Thyme
- 1/2 tsp Salt
- Lots Freshly Ground Black Pepper
- 8 ozs Cream Cheese
Crusts: (Use whatever is your favorite pie crust, but remember it's a savory pie)(Who am I kidding? I use premade crusts.)
- 1/2 Cups All-purpose Flour
- 1 Tbsp Sugar
- 1 tsp Sea Salt
- 1/2 Cup Ice Water
Instructions
- - Preheat Oven to 400°
- - Melt butter in a 12-inch castiron skillet over medium heat
- - Saute onions until soft
- - With hands, break up mushrooms into small pieces and toss in with the onions
- - Add thyme, salt, black pepper, and Pesto
- - Saute till mushrooms start to make their juice
- - Add small bits of the cream cheese until all the cream cheese is melted
- - Remove from heat and set aside
- - Make two of your favorite pie crusts, but remember this is a savory pie, so don't do a super sweet crust.
- - Line a 9-inch pie pan with one of the crusts.
- - Add the filling
- - Cover with the second pie crust.
- - Pinch together the edges of the crusts using your favorite pie direction method
- - Cut vents into the top crust - I made a line drawing of a mushroom for my vent.
- - Use a pastry brush to coat the crust with extra around the edges
- - Bake until golden brown, about 25 minutes
Notes
