Wednesday, May 4, 2011

Green Bean & Mushroom Pie

3 cups sliced fresh mushrooms
4 tablespoons butter or margarine,divided
2 1/2 cups chopped onions
6 cups cut fresh green beans (bite sized pieces)
2 teaspoons minced fresh herbs (your choice)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 package 8 oz. cream cheese,cubed

~ Crust Recipe ~
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon dill weed
1/4 teaspoon salt
1 cup cold butter
1 cup sour cream
1 egg
1 tablespoon whipping cream

In a large skillet saute mushrooms in 1 tablespoon butter until tender;
drain and set aside.  In the same skillet, saute onions and beans in
remaining butter for 8-20 minutes or until beans are crisp-tender.
Add herbs,salt,pepper,cream cheese, milk and mushrooms.  Cook
and stir until the cream cheese is melted.  Remove from the stove;set
aside. 
In a mixer or food processor combine the flour,baking powder,dill,
salt, and butter.  Mix or process until the mixture resembles coarse
crumbs.  Add sour cream and mix to form a soft dough.
Divide dough in half.  on a well floured surface, roll out one portion to fit
a deep-dish pie plate;trim pastry even with edge.
Pour green bean mixture into crust. roll out remaining pastry;
make a lattice top crust.  Trim, seal and flute edge.
In a small bowl, beat the egg and cream; brush over lattice top.
Bake at 400 degrees for 25-35 minutes, or until golden
brown.
Yield: 8-10 servings


4 comments:

  1. Thank you for your visit and comment about my easy applique shirts! I see that you have TONS of fabric to use for just such a fun and fast craft. I am quickly getting in that same position!

    This recipe looks very yummy, and reminds me of something that my mom used to make often. Good stuff!

    I also love the quote at the end of your signature...Have the Day of Your Choice...so true, and I may use it!

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  2. I attest to absolute deliciousness of this dish! Using re-hydrated Shitake mushrooms adds an interesting texture to the meal, almost like a meat substitute. Also I omitted the dill in the crust, still great.

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