Herby Mushroom Pie with Sour Cream Crust
Herby Mushroom Pie with Sour Cream Crust. So, not to overload you guys with mushroom dishes this week, but after all it is thanksgiving next week and you really can’t go wrong with a mushroom side dish for the holidays. This pie is decadent for sure but when it comes to thanksgiving dinner it is all about over indulging! What’s your favorite thanksgiving side dish?! Are you all about the turkey or do you go straight for the sides?
I personally am all about the sides. Being a BIG veggie girl you can bet I go straight for the brussel sprouts, butternut squash, and mushroom side dishes on thanskgiving. But don’t get me wrong the stuffing and mashed potatoes are a close second for me when it comes to sides. There are just so many ways to prepare thanksgiving sides, so many festive dishes, so many flavors, and SO much comfort when it comes to these foods. Sure the turkey is great, but the sides are most definitely where it is at for me on thanksgiving. This creamy and cozy mushroom pie has always been a winner in our house. We also love a good mushroom bread pudding. Either way you can never go wrong with the mushroom side dishes on your thanksgiving menu!
Crust Ingredients:
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter cubed
1 cup sour cream
Directions:
In a large bowl whisk first 3 ingredients together. Add the butter cubes and cut with fork till coarse. Add the sour cream and stir till dough comes together. Set aside.
Filling Ingredients::
4 tablespoons butter
1 chopped sweet onion
1 1/2 lbs chopped mushrooms
2 tablespoons fresh thyme
8 oz cream cheese, cubed
Directions:
In a large skillet melt the butter and add the onions. Sauté until soft and golden about 6 minutes. Add the mushrooms and thyme and sprinkle with salt and pepper. Sauté until the mushrooms are tender and release their juices. About 10 minutes. Add the cream cheese and stir until melted. Set aside.
Flatten the dough into a disc and cut in 2 pieces. Make one larger and that will be the one you roll out for the bottom crust. Fill the crust with the mushroom filling. Roll out the smaller dough and make strips for the lattice top. Decorate it crimping the edges and brush with egg glaze made with one egg yolk and 1 tablespoon milk.
Bake in a 400 degree preheated oven for 45 minutes. Serve drizzled with cream if desired.
