I haven’t had this pie in many years, but the cravings have been hard and heavy, lately, for this savory mushroom and Swiss cheese goodness.
My Grandmother made it for the Men’s Church Group every week, my Mother tells me. I think it is just too good to keep in the ‘Special Recipes’ cookbook. But Please… Don’t take my word for it. If you love mushrooms and swiss cheese as much as I do… take it and run with it! You won’t be disappointed.
Grammy’s Mushroom Pie
Prepare the crust. Do Not Bake, Use a 9″ Pie Dish.
Pre-heat oven to 375*
3 Tbl butter
1 Cup thinly sliced onions
2 lbs sliced mushrooms (any types you choose)
1 tsp salt and a dash of pepper
1 Tbl Worcestershire sauce
1 Tbl lemon juice
1 lbs shredded Swiss cheese ( or 8 oz Swiss & 8 oz Monterrey Jack)
* Optional – I added a couple sprinkles of Hungarian Sweet Paprika – in honor of my Poppop who was Hungarian AND sweet :o)
Melt Butter in Skillet over Medium Heat, then add onions. Saute until onions are clear; Add mushrooms, salt, pepper, Worcestershire Sauce, & lemon juice, and saute’ for another 10 minutes, until mushrooms have cooked through.
Drain Off Juices, and combine mushrooms and shredded cheese. Pour mixture into the unbaked pie crust. Set top of pie crust and brush with a light egg wash.
Bake 30-40 Minutes in a 375* oven.