Green Bean Mushroom Pie
Description: This an easy, very attractive, and tasty dish, perfect for the holidays! Your family will think you slaved over it, but you don’t have to tell them the truth. 😉 It’s also perfect for taking to potlucks and picnics.
Recipe Category: Lunch/Snacks
Keywords: Pork, Vegetable, Meat, Kid Friendly, Potluck, Spring, Summer, Winter, Weeknight, Oven, Stove Top, Less than 4 Hours, Easy, Inexpensive
Nutritional Information (Per Serving):
- Calories: 412.6
- Fat: 30.4g
- Saturated Fat: 14g
- Cholesterol: 75.1mg
- Sodium: 535.3mg
- Carbohydrates: 28.9g
- Fiber: 4.2g
- Sugar: 5.7g
- Protein: 8.4g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bacon | 2 slices |
| Fresh mushrooms | 3 cups |
| Garlic | 2 cloves |
| Olive oil | 1 tbsp |
| Butter | 3 tbsp |
| Margarine | 2 tbsp |
| Yellow onions | 6 |
| Fresh green beans | 2 cups |
| Fresh thyme | 1/4 tsp |
| Dried thyme | 1/2 tsp |
| Ground cumin | 1/2 tsp |
| Green onion | 1 |
| Salt | To taste |
| Pepper | To taste |
| Cream cheese | 8 oz |
| 2% low-fat milk | 1/2 cup |
| Egg | 1 |
| Half-and-half | 1 cup |
| Pie crusts | 2 |
Cooking Instructions:
- In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
- Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon of butter, and sauté until the mushrooms are tender (careful not to burn the garlic); remove from the pan and set aside.
- Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
- Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk, and mushrooms and cook until the cheese is melted. Remove from the heat and set aside.
- Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
- Pour the green bean mixture into the bottom crust, evening it across the top.
- Cut the remaining crust into 10 to 12 strips.
- Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal, and flute the edge.
- In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
- Bake at 400°F (200°C) for 25 to 35 minutes or until golden brown.
Notes: We made this for Thanksgiving again this year (2004) and I’m reminded how absolutely tasty it is! We made some minor alterations: 1) prebaked the bottom crust because we’re having to travel with the dish several hours before serving, 2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans, 3) added a bit of ground sage to the sautéed onions, and 4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top. I took photos and have posted them, although they’re not terribly good pics, they might give you an idea of what it looked like this year. I hope you enjoy both the recipe and the pics! 🙂
