Side Dish Recipes

Green Bean Mushroom Pie
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Author Marcella Schaefer - Blue Grass, Iowa
  • 3 cups sliced fresh mushrooms
  • 4 tbl Swiss Valley Farms butter (divided)
  • 2 1/2 cups chopped onions
  • 6 cups cut fresh green beans (1-inch pieces)
  • 2 tsp minced fresh thyme or 3/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 ozs. Swiss Valley Farms cream cheese (cubed)
  • 1/2 cup Swiss Valley Farms milk
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp dill weed
  • 1/4 tsp salt
  • 1 cup cold Swiss Valley Farms butter
  • 1 cup Swiss Valley Farms sour cream
  • 1 egg
  • 1 tbl Swiss Valley Farms heavy whipping cream

In a large skillet, sauté the mushrooms in 1 tablespoon butter until tender, drain and set aside. In the same skillet, sauté the onions and beans in remaining butter for 18 - 20 minutes or until beans are crisp tender. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until cheese is melted. Remove from heat; set aside. In a bowl, combine the flour, baking powder, dill and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in sour cream to form soft dough. Divide dough in half. On a well floured surface, roll out one portion to fit a deep-dish 9-inch pie plate. Trim pastry even with edge. Pour green bean mixture into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edge. In a small bowl, beat eggs and cream. Brush over lattice top. Bake at 400° F for 25 - 35 minutes or until golden brown. Yields 8 - 10 servings.
Side Dish Recipes

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