|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 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
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
Yield: 8-10 servings