Mushroom Sour Cream Pie

• 12 ounces fresh mushrooms
• 1 9 inch pie shell
• 3 tablespoons butter or 3 tablespoons margarine, divided
• 1/2 cup chopped onion
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon tarragon leaf, crushed
• 1/4 teaspoon ground black pepper
• 1/3 cup swiss cheese, shredded

1. Preheat oven to 425u0b0F.
2. Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
3. Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
4. Bake for 5 minutes; remove from oven.
5. In a large skillet, melt 1 tbs.
6. of the butter.
7. Add onion; saute until tender, about 5 minutes.
8. Remove from skillet, set aside.
9. Melt remaining 2 tbs.
10. of butter in skillet; add mushrooms.
11. Saute until tender, about 5 minutes; set aside.
12. In a medium bowl, lightly beat eggs.
13. Add sour cream, salt, tarragon, and black pepper; mix well.
14. Reserve 1/3 of the mushrooms; add remaining sauteed mushrooms and onion to sour cream mixture; mix well.
15. Pour into partially baked pie shell.
16. Sprinkle with cheese.
17. Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
18. Heat reserved sauteed mushrooms until hot.
19. Arrange on top of pie.
20. Let pie stand 5 minutes before cutting.

mushrooms, shell, butter, onion, eggs, sour cream, salt, tarragon leaf, ground black pepper, swiss cheese

Taken from www.food.com/recipe/mushroom-sour-cream-pie-105814 (may not work)