Mushroom Pie

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Call this mushroom pie a California quiche, with its Monterey Jack cheese, parsley, eggs, sour cream, garlic, and a whole pound of mushrooms. Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go.

Mushroom Pie Recipe

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  • Yield: Serves 4-6.

Ingredients

  • 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
  • 2 Tbsp butter
  • 1 lb sliced mushrooms
  • 1 large clove garlic, minced
  • Salt and pepper
  • 1/2 cup cream
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 eggs, lightly beaten
  • A dash of ground cardamom or nutmeg (optional)
  • 1 Tbsp chopped fresh parsley
  • 1 cup grated Monterey Jack cheese

Method

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1 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.

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2 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.

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4 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 30-35 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.

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Showing 4 of 26 Comments

  • Jill

    i made this last week and what a hit it was ,my husband is quite a picky eater and he woofed it down like it was going to disappear lol. got my pastry chilling in the fridge for one today , we prefer ours using a 1/4 cream and 3/4 milk and also eating it at rom temp. thank you
    for such a delicious recipe .

  • Buthaina

    I just made this recipe (I added chicken, green and yellow pepper) and it was EXTREMELY DELICIOUS.
    *And oh, I found out by coincidence that today is the pie day!*

    Thanx a lot for the delicious recipe =D

  • Sara

    I loved this mushroom pie and the fact that it turned out perfectly set up and so tasty. My family also loved it and my husband said he wept when he ate the last of it at work. To this recipe I added the following ingredients: 1 t. thyme, pinch of cardamom, 1/4 t. garlic powder, 1/8 t. cayenne, and one onion chopped sauteed a few minutes before adding the mushrooms. To top this recipe off, I add a dollop of sour cream on top before serving.

  • penelope

    This recipe is amazing – I try to make it once every two weeks. I’m very inexperienced in the kitchen so people are always surprised when I make this.

    I’ve begun to experiment a bit with the ingredients and some additions/substitutions that have worked for me are adding shallots+spinach to the mushroom filling and substituting white cheddar and swiss for the monterey.

  • Chaya

    This is our kind of food. We love mushrooms and we love dairy with mushrooms. I could see this as a regular meal.

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