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From:
Elsbree House Bed & Breakfast, San Diego, CA www.oceanbeach-online.com/elsbree/b&b
Mushroom
Crust Cheese Pie
Crust
- 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
Filling
- 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.
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