Mushroom Pie

• 1 each pie dough rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled
• 2 tablespoons butter
• 1 pound mushrooms sliced
• 1 large garlic cloves minced
• 1 x salt and black pepper to taste
• 1/2 cup cream
• 13 cup milk can use low-fat or no-fat
• 13 cup sour cream
• 2 large eggs lightly beaten
• 1 dash nutmeg optional
• 1 tablespoon parsley leaves chopped fresh
• 1 cup monterey jack cheese

1. Preheat oven to 425F.
2. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side.
3. Bake for 8 minutes.
4. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents.
5. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown.
6. Remove from oven and let cool.
7. In a large saute pan melt butter on medium heat.
8. Add mushrooms, stir to coat with the butter.
9. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes.
10. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.
11. 3 Beat together the eggs, sour cream, milk, and cream.
12. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using.
13. Stir in the grated cheese and chopped parsley.
14. Spread the sauteed mushrooms along the bottom of the pre-baked pie crust.
15. Pour the cheese and cream mixture over the top of the mushrooms.
16. Bake for 30 to 35 minutes, until nicely browned on top and a knife inserted in the center comes out clean.
17. Remove from oven and let cool for 10 minutes before serving.

baking dish, butter, mushrooms, garlic, salt, cream, milk, sour cream, eggs, nutmeg, parsley, cheese

Taken from recipeland.com/recipe/v/mushroom-pie-48320 (may not work)