Mushroom Pie with fresh mushrooms, Monterey Jack cheese, sour cream, eggs, parsley, garlic and cream.
Call this mushroom pie a California quiche with Monterey Jack cheese, parsley, eggs, sour cream, garlic and a whole pound of mushrooms.
Great for company and pretty easy to make, especially if you have an extra pie crust ready.
mushroom cake
A few shiitake mushrooms added to the cremini or button mushrooms can really dial up the mushroom flavor in this mushroom cake, so if you have them, use them! If not, don’t worry, the mushroom cake will be wonderful even without them.
ingredients
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1 Basic recipe for cake doughrolled out and lined a 9 or 10 inch pie pan or an 8 x 8 inch casserole dish, frozen for at least 30 minutes (or 1 frozen pie crust)
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2 tablespoon butter
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1 lb cremini or mushroomssliced 1/4-inch thick
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4 to 5 Shiitake mushroomscaps only, sliced (optional)
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1 clove garlicchopped (about 1 teaspoon)
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Salt and pepper
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1/4 Cup cream
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1/2 Cup milk
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1/3 Cup sour cream
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2 eggsbeaten easily
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hyphen ground cardamom or nutmeg (Optional)
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1 tablespoon chopped fresh parsley
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1 cup (4 ounces) Monterey Jack Cheese
method
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Pre-bake cake base:
Preheat oven to 350°F. If using a homemade pie shell, freeze for at least 30 minutes, then line the inside with heavy aluminum foil and press against the sides. Fill pie weights – dry beans, dry rice, or sugar work well. Bake 40 minutes.
If using a store-bought frozen pie crust, preheat the oven to 375°F. Thaw the crust at room temperature for 15 minutes. With the tines of a fork, prick the bottom and sides of the cake base all the way around. Place an empty, same-sized cake pan inside the crust OR line the inside with heavy aluminum foil and fill with cake weights – dry beans or rice work well. Bake the pie crust on a baking sheet in the center of the oven for 12 minutes or until just beginning to brown.
Remove from oven and allow to cool.
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Fry mushrooms, garlic:
In a large skillet, melt butter over medium heat. Add the mushrooms, stir and brush with the butter. Increase the heat, stirring constantly, until the moisture from the mushrooms is released and evaporates, a few minutes.
Reduce heat to medium, add chopped garlic, stir mushrooms for 30 seconds, then remove from heat.
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Prepare the cheese and egg filling:
Whisk together the eggs, sour cream, milk and cream. Add freshly ground pepper, a pinch of salt and cardamom or nutmeg if you like. Stir in the grated cheese and chopped parsley.
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Assemble cake:
Spread the sautéed mushrooms over the base of the pre-baked pie crust. Pour the cheese and cream mixture over the mushrooms.
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Bake:
Bake at 350°F for 30-35 minutes until top is lightly browned and a tester inserted in the center comes out clean. If you find the edges of the crust getting too brown, put some foil around the top or use a cake protector.
Remove from the oven and let cool for 10 minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 520 | calories |
| 35g | Fat |
| 40g | carbohydrates |
| 13g | protein |
