Mushroom Pie, Mark's

Mushroom Pie, Mark's

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Megan Stewart


Mark's Polish family recipe, translated to share. I personally love mushrooms, so this one sounds right up my alley! :)


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  • 2 1/2 c
    chopped onions
  • 3 Tbsp
  • 8 c
    chopped mushrooms
  • 1 tsp
  • 1/2 tsp
  • 8 oz
    cream cheese
  • 1 tsp
    black pepper (or to taste)
  • CRUST:

  • 2 1/2 c
  • 2 tsp
  • 1/4 tsp
  • 1 c
  • 1 c
    sour cream
  • 1/2 c
    flour, for working dough
  • GLAZE:

  • 1
  • 1 Tbsp

How to Make Mushroom Pie, Mark's


  1. Making the filling:

    Saute the onions in butter in a large skillet. When the onions are soft and translucent, add the mushrooms and thyme and saute for a few more minutes until the mushrooms release their juices. Add the seasonings. Cut the cream cheese into small pieces and then stir it into the mushrooms until it melts. Remove from heat and set aside until the crust is ready.

    Preheat the oven to 400F


    Combine the flour, baking powder, and salt in a large mixing bowl. Using an electric mixer or by hand, cut in the butter just enough to achieve an evenly textured crumbly mix. Stir in the sour cream to form a soft dough. Generously dust the dough with flour and form it into a ball.
    On a heavily floured board, roll out 2/3 of the dough to fit a 10 inch pie plate. Trim the edges. Fill with the mushroom mixture. Roll out the remaining dough about 1/4 inch thick (thicker than a usual crust) and cut into strips about an inch wide. Weave the strips into a lattice over the filling. Fold the ends of the bottom crust, pinch the edges together, and flute.

    For the glaze, beat the egg and the milk. With a pastry brush, thoroughly coat the pie crust. (You will have more than you need - give the leftovers to the cat) Bake the pie for 25 to 35 minutes, until the crust is puffy and golden.

Printable Recipe Card

About Mushroom Pie, Mark's

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Polish

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