Mushroom Pie Recipe

• 1 basic Pie Dough Recipe, rolled out
• 2 tbsp Butter
• 1 lb Mushrooms, sliced
• 1 large Garlic Clove, minced
• Salt and Pepper, to taste
• 1/2 cup Cream
• 1/3 cup Milk
• 1/3 cup Sour Cream
• 2 Eggs, lightly beaten
• A dash of ground Cardamom or Nutmeg (optional)
• 1 tbsp Fresh Parsley, chopped
• 1 cup Monterey Jack Cheese, grated

• Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes.
• Remove the foil; poke the bottom of the pie crust with the tines of a fork, to create air vents.
• Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
• In a large pan, melt butter on medium heat. Add mushrooms and stir to coat with the butter.
• Stir constantly, until the moisture released by mushrooms evaporates.
• Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds and then remove from heat.
• Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg, if using.
• Stir in the grated cheese and chopped parsley.
• Spread the sautéed mushrooms along the bottom of the pre-baked pie crust.
• Pour the cheese and cream mixture over the top of the mushrooms.
• Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean.
• Remove from oven and cool for 10 minutes, before serving.