Shroom Fly Pie

Last night for dinner, we had Mushroom Pie, first cousin to a quiche. If you're anti-shroom, this recipe is obviously not for you...but if you are a fungi fan, read on...

Here's what you need:

(1) ready-made pie crust shell, if you wanted to be fancy you could make your own
2 tablespoons butter
1 lb. fresh mushrooms, any variety you like, sliced
(1) onion, I used a white onion because that's what I had, sliced (If you're not a fan of onions, you could leave them out...but I'd venture to say that if you don't like onions, you probably don't like mushrooms either.) :P
2 tablespoons minced garlic
Salt & pepper, to taste
1/2 cup heavy cream
1/3 cup milk
1/3 sour cream
2 eggs
A pinch or two of nutmeg
A handful of fresh chopped parsley
1 cup Monterey Jack cheese, grated

Here's what you do:

1. Follow the package directions to bake your pie shell. This generally involves letting the dough come down to room temperature, laying it in a pie dish, using your fingers to make a pretty scalloped edge and baking it for 10 minutes or so.

2. Melt butter in a large frying pan, add mushrooms and onions, stir to coat them with butter, Kick the heat up and stir constantly. You will not believe the amount of moisture the mushrooms will release. You'll need to cook it off and let most of it evaporate, it'll take about 10 minutes. Lower the heat back down to medium and add garlic, stir it around for a few minutes, then kill the heat.

Mushrooms, onions and garlic lovin' on each other

3. Spread the mushroom mix into the bottom of the pie crust. Beat eggs, sour cream, milk and cream together in a bowl. Add salt, pepper and nutmeg to your liking...a little nutmeg goes a long way. Stir in cheese and parsley. Pour the cheese and cream mixture over top of the mushroom mixture. 

4. Bake for 35-40 minutes at 400. Remove from oven and allow to cool and set for 10 minutes before serving. 

This is a delicious meatless meal that's great for breakfast, brunch or dinner.