Vidalia Onion and Mushroom Pie
Savor the comforting flavors of this Vidalia Onion and Mushroom Pie, a hearty, savory dish bursting with rich, caramelized onions and earthy cremini mushrooms. Nestled in a flaky 9-inch pie crust, the filling combines the sweetness of Vidalia onions with a creamy blend of heavy cream, Parmesan cheese, and fragrant fresh thyme. Enhanced with a golden egg custard and seasoned to perfection, this pie offers a delightful balance of textures and flavors. Perfect as a main dish or a show-stopping vegetarian addition to your table, this recipe is ready in just over an hour and serves six. Whether for a cozy dinner or a special occasion, this Vidalia Onion and Mushroom Pie is sure to impress with its rustic charm and irresistible aroma.
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Recipe Information
Ingredients
- 3 medium Vidalia onions
- 2 cups Cremini mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 0.5 cup Heavy cream
- 2 large Eggs
- 0.5 cup Grated Parmesan cheese
- 1 9-inch Prepared pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the Vidalia onions. Clean and slice the cremini mushrooms.
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and mushrooms, and sauté for 10-12 minutes until soft and lightly caramelized.
Mince the garlic cloves and add them to the skillet along with the thyme leaves. Cook for 1-2 minutes, stirring frequently, until fragrant.
Season the mixture with salt and black pepper. Stir in the all-purpose flour and cook for 1 minute to remove the raw taste of the flour.
Gradually add the heavy cream, stirring constantly, until the mixture thickens slightly. Remove the skillet from the heat and let it cool for 5 minutes.
In a medium bowl, whisk together the eggs and Parmesan cheese. Slowly add the cooled onion and mushroom mixture to the eggs, stirring to combine.
Unroll the prepared pie crust into a 9-inch pie pan and crimp the edges. Pour the filling into the crust, spreading it evenly.
Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 38.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 722 mg | 56% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2768 mg | 59% | |
*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.
