Mushroom Sour Cream Pie
Savor the earthy flavors of this indulgent Mushroom Sour Cream Pie, the perfect comfort dish for dinner or a hearty brunch. Featuring a rich filling of golden sautéed cremini mushrooms, tangy sour cream, and melty Gruyère cheese, this recipe balances creaminess and umami in every bite. Fresh thyme and a hint of garlic elevate the flavor, while a buttery pie crust encases the luscious filling for the ultimate savory treat. Ideal for mushroom lovers, this pie is easy to prepare yet sophisticated enough for any occasion. Serve warm and pair with a crisp green salad for a complete and satisfying meal!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup sour cream
- 1 teaspoon fresh thyme leaves, chopped
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup shredded Gruyère cheese
- 1 9-inch pie crust, pre-made or homemade
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of unsalted butter and olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the sliced mushrooms to the skillet and cook for 8-10 minutes until they release their liquid and are golden brown.
Sprinkle the all-purpose flour evenly over the mushrooms and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly, until a thick sauce forms.
Remove the skillet from heat and stir in the sour cream, thyme, salt, and black pepper. Allow the mixture to cool for 5 minutes.
In a large bowl, combine the mushroom mixture with the beaten eggs and shredded Gruyère cheese. Mix thoroughly.
Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as necessary.
Pour the mushroom filling into the prepared pie crust and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 37.5 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1490 mg | 115% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
