Mushroom Sour Cream Pie

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.

3. 3

   Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.

4. 4

   Bake for 5 minutes; remove from oven.

5. 5

   In a large skillet, melt 1 tbs.

6. 6

   of the butter.

7. 7

   Add onion; saute until tender, about 5 minutes.

8. 8

   Remove from skillet, set aside.

9. 9

   Melt remaining 2 tbs.

10. 10

    of butter in skillet; add mushrooms.

11. 11

    Saute until tender, about 5 minutes; set aside.

12. 12

    In a medium bowl, lightly beat eggs.

13. 13

    Add sour cream, salt, tarragon, and black pepper; mix well.

14. 14

    Reserve 1/3 of the mushrooms; add remaining sauteed mushrooms and onion to sour cream mixture; mix well.

15. 15

    Pour into partially baked pie shell.

16. 16

    Sprinkle with cheese.

17. 17

    Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.

18. 18

    Heat reserved sauteed mushrooms until hot.

19. 19

    Arrange on top of pie.

20. 20

    Let pie stand 5 minutes before cutting.

* Per serving · 4 servings · Values may vary.