Mushroom Pie

This is the recipe I used for the Mushroom Pie at Pie Night yesterday. I’ve made it once before, in about 2006 or 2007. In the original mushroom pie recipe on AllRecipes.com, the mushroom mixture is the stuffing for a puff pastry. The exact same stuff made great filling for a traditional pie.

• 1 tablespoon olive oil
• 10 ounces sliced crimini mushrooms (I bought pre-sliced)
• 1 large onion
• 6 slices fakin’ bacon (or 4 of real bacon if not being fed to vegetarians)
• ¾ cup heavy cream
• about 4 ounces Swiss cheese
• about 1 teaspoon fresh dill
• 2 crusts for double-crust pie

1. Preheat the oven to 350°
2. Shred the cheese
3. Peel and chop the onion
4. Chop the fakin’ bacon into about half inch pieces
5. In a large skillet heat the olive oil over medium high heat
6. Add the mushrooms, onion, and bacon
7. Cook and stir for about 5 minutes until vegetables are tender
8. Reduce heat to medium
9. Add the cream and dill
10. Cook and stir for about 10 minutes
11. Remove from heat
12. Stir in the cheese
13. Pour mushroom mixture into a pie crust
14. Cover with top pie crust and flute the edge to seal
15. Score the crust so steam can vent
16. Bake for about 40 minutes, or until crust is done