I have to be honest and say that I’m not a huge fan of mushrooms. However, everyone who does like mushrooms loves this recipe. The filling is rich and creamy and it’s delicious with a flaky, buttery crust. This is a great side dish for a holiday meal or potluck!
- 1/3 cup butter
- 1 1/2 onions, chopped
- 1 pound mushrooms, cleaned and sliced
- 2 tbl. flour
- 1/2 cup cream
- 1 tbl. sherry
- salt & pepper
- fresh rosemary, diced (optional)
- 2 pie crusts (homemade or store-bought)
- Preheat oven to 450 degrees and adjust the rack to a low position.
- Heat butter in a sauce pan until melted and hot. Saute onions until translucent. Add the mushrooms and cook for 4-5 minutes until slightly softened, but not mushy.
- Stir in the flour and then add the cream. Boil lightly until the mixture thickens. Add salt, pepper, sherry and rosemary if you’re using it. Set aside to cool.
- Place the bottom crust in a pie pan and prick with a fork, bake for 10 minutes. Pour in the filling and top with the second crust. Bake for 20 minutes until the crust is lightly browned.