Herby Mushroom Pie with Sour Cream Crust
Herby Mushroom Pie with Sour Cream Crust. Thanksgiving side dish ideas are on their way !! And we’re getting the dishes started with this herby, rich, and decadent mushroom pie. It’s got a homemade sour cream crust that’s filled with a cream cheese and herby mushroom mixture. Then it’s topped with crispy sage and extra herbs. And it’s perfectly fancy for serving to all your holiday guests especially when you do a fun braided crust to make it look pretty. Cheers to the holiday season and all those decadent dishes coming your way !!
If you guys have been around then you know thanksgiving is my absolute favorite holiday of the year. It’s better than Christmas, my birthday, 4th of July, you name it. I mean don’t get me wrong…I love those days too, but there is something about thanksgiving that just makes me so happy and excited.
And if you know how much I love thanksgiving, you probably also know how much I love the thanksgiving side dishes. Thanksgiving sides are the best part of thanksgiving. And every year we have the classics and then the ones where we get a little creative. But this one is for sure a classic.
This mushroom pie is too good, decadent, and fancy to pass up around the holidays. It’s perfect for thanksgiving, but it’s also great for Christmas. It’s creamy, it’s cheesy, and it’s totally RICH. It is honestly an addicting one. I guarantee everyone will be coming back for second when it comes to this dish.
We are literally two weeks away from thanksgiving guys. I repeat. TWO. WEEKS. I am soooo excited and I am also so excited to have a few days off from work. I can’t wait to relax and cook and make fun cocktails and sit by the fire. There is just so much to look forward to right now, and I am just so excited !!
Happy Tuesday guys…the countdown to thanksgiving 2021 is officially on !! And don’t forget to stay tuned for our 2021 menu which is coming very very soon !!
Ingredients
For the Crust
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter; cubed
1 cup sour cream
For the Filling
6 tablespoons butter; divided
1 chopped sweet onion
1 1/2 pounds mushrooms; chopped
2 tablespoons fresh thyme
8 ounces cream cheese, cubed
8 - 10 sage leaves
Directions
In a large bowl whisk the flour, baking powder, and salt together. Add the butter cubes and cut with fork until coarse. Add the sour cream and stir until dough comes together. Set aside.
In a large skillet melt 4 tablespoons of butter and add the onions. Sauté until soft and golden for about 6 minutes. Add the mushrooms and thyme. Sprinkle with salt and pepper. Sauté for about 10 minutes until the mushrooms are tender and release their juices. Add the cream cheese and stir until melted. Set aside.
Flatten the dough into a disc and cut into 2 pieces. Make one larger and that will be the piece you roll out for the bottom crust. Fill the crust with the mushroom filling. Roll out the smaller dough and make strips or braids for the lattice top. In a small bowl beat together 1 egg yolk and 1 tablespoon of milk. Brush the crust with the egg wash.
In a small skillet, melt the remaining 2 tablespoons of butter. Allow the butter to brown for 2 - 3 minutes. Add the sage leaves and cook until crispy.
Transfer the pie to a 400 degree oven and bake for 45 minutes or until crust is crispy and golden. Serve topped with crispy sage leaves.
