From: Elsbree House Bed & Breakfast, San Diego, CA

Mushroom Crust Cheese Pie


  • 1 Pound fresh mushrooms, coarsely chopped
  • 3 Tablespoons butter (plus 1/2 teaspoon to butter pan)
  • 1/2 Cup finely chopped saltine crackers (or Keebler Town House Cheddar Crackers
  • Salt and Pepper to taste


  • 1 Bunch green onions, chopped
  • 2 Tablespoons butter
  • 8 Ounces shredded jack cheese
  • 1 3/4 Cup sour cream
  • 5 Eggs
  • 1/4 Teaspoon cayenne paprika

Pre-heat oven to 375 degrees. Saute mushrooms in butter until limp*. Stir in the crackers. Salt and pepper to taste. Pat mixture into a 10-inch pie pan. Press evenly into bottom and on the sides. Saute onions in butter until soft. Spread the onions over the crust. Sprinkle cheese over the onions. Beat sour cream, eggs and cayenne until smooth. Pour over the cheese. Sprinkle with paprika. Bake 25 minutes. Turn oven to 400 degrees and bake an additional 10 minutes. Let rest 10 minutes. Cut into wedges and serve.

Saute until all liquid in pan evaporates. Serves 8-12 depending on size of slice. If using pyrex pie dish, reduce heat 25 degrees.

GARNISH: Slice a few of your prettiest mushrooms. Gently saute in a little butter on both sides. Drain on paper towels. Arrange on pie in a circle around the edge the last 10 minutes of baking.

Pat top with paper towels to absorb grease.