Best 2 Mushroom Sour Cream Pie Recipes

Embark on a culinary journey with our tantalizing Mushroom Sour Cream Pie, a delightful fusion of creamy textures and savory flavors. This delectable dish features a flaky, golden-brown crust encasing a luscious filling of sautéed mushrooms, enveloped in a velvety sour cream sauce. With just a few simple steps, you can create this masterpiece that promises to be a hit at any gathering.

Our comprehensive guide includes three variations to cater to diverse preferences. The classic Mushroom Sour Cream Pie offers a harmonious balance of flavors, while the Spinach and Mushroom Sour Cream Pie adds a vibrant green hue and a boost of nutrients. For those seeking a touch of indulgence, the Bacon and Mushroom Sour Cream Pie delivers a smoky, crispy crunch that elevates the pie to new heights.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice bakers. From preparing the flaky crust to simmering the creamy filling, we guide you through the process with precision. Whether you're a seasoned cook or just starting your culinary adventure, our recipes guarantee a delightful outcome.

Here are our top 2 tried and tested recipes!

MUSHROOM PIE WITH SOUR CREAM CRUST

MUSHROOM PIE WITH SOUR CREAM CRUST image

Categories Mushroom

Yield 6

Number Of Ingredients 13

Ingredients

Crust:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
Filling:
3 Tbsp. butter
2 1/2 cup chopped onions
8 cups coarsely chopped mushrooms (1 1/2 - 1 3/4 lbs.)
2 Tbsp. chopped fresh thyme
1 8-oz. package (room temperature) cream cheese, cut into cubes
1 large egg yolk beaten with 1 Tbsp. milk (for glaze)

Steps:

Crust: Whisk flour, baking powder and salt in large bowl. Add butter and cut in with fork until it looks like coarse meal. Add sour cream and stir until dough comes together. Shape dough into disk; dived into 2 pieces (1 about 2/3 of dough) and (1 about 2/3 of dough). Roll larger piece on lightly floured surface to 14-inch round. Transfer to 10-inch glass pie dish and trim overhang. Roll remaining to 12-inch round and place onto baking sheet. Cut into 1-inch wide strips for top lattice. Chill crust at least 30 minutes. Filling: Melt butter in heavy skillet. Add onions and saute until soft and golden, about 6 minutes. Add mushrooms and thyme. Saute until mushrooms are tender and release juices, abut 6 minutes. (Can be made ahead. Cover and chill. Rewarm over medium heat before continuing). Add cream cheese and stir until melted. Season to taste with salt & pepper. Preheat oven to 400-degrees. Spoon filling into crust. Top pie with strips in lattice pattern. Fold strip ends and overhang under. Crimp edge decoratively. Brush lattice with glaze. Bake pie until crust is golden brown and filling is heated through, about 45 minutes. Cool pie 30 minutes before serving.

MUSHROOM SOUR CREAM PIE

Mushroom Sour Cream Pie image

Source: My Old Recipes

Provided by Lynnda Cloutier

Categories Savory Pies

Number Of Ingredients 9

Ingredients

1 unbaked pie shell, 9 inches
6 t. margarine
3/4 lb. small fresh mushrooms, sliced
1/2 t. chopped onion
1/2 t. salt
1/4 t. paprika
1/8 t. cayenne
4 eggs
1 1/3 cups sour cream

Steps:

1. Prepare pie shell as pkg directs or use store bought. Melt margarine in skillet over medium high heat and sauté mushrooms and onion for 4 to 5 minutes. Add salt, paprika, and cayenne and set aside.
2. . Prick sides and bottom of pie shell with fork and bake in preheated 425 oven for 8 minutes. Remove from oven and reduce heat to 350.
3. Spread mushroom mixture over bottom of pie shell, distributing evenly. In small bowl, mix eggs and sour cream, blending well. Pour over mushrooms. Bake pie for 35 to 40 minute or until custard is firm. Remove from oven and let stand for 5 minutes before cutting into wedges. May be served as side dish or as main course. Serves 6

Tips:

Choose the best mushrooms. Fresh, firm mushrooms that are free of blemishes will yield the best results.
Don't overcrowd the pan. When cooking the mushrooms, be sure to use a large enough pan so that the mushrooms have plenty of room to cook evenly.
Cook the mushrooms until they are tender. The mushrooms should be cooked until they are soft and browned.
Don't overcook the mushrooms. Overcooked mushrooms will be tough and chewy.
Use a good quality sour cream. The sour cream will add a rich, tangy flavor to the pie.
Use a pre-made pie crust to save time. If you're short on time, you can use a pre-made pie crust from the store.
Chill the pie before serving. The pie will be easier to slice and serve if you chill it for at least 30 minutes before serving.

Conclusion:

This mushroom sour cream pie is a delicious and easy-to-make dish that is perfect for any occasion. The creamy, tangy filling is perfectly complemented by the flaky pie crust. This pie is sure to be a hit with your family and friends.