Savory Mushroom Pie

2 cups onion, chopped
3 TBS butter
8 cups chopped mushrooms (use a combination of white, crimini, shiitake, oyster or portabella)
Freshly ground black pepper
8 oz. cream cheese

2 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup sour cream
Flour (for coating board)

1 egg
1 TBS milk

To make filling, sauté onions in butter in a large skillet. When the onions are soft and translucent, add mushrooms and sauté for a few minutes until the mushrooms release their juices. Add the pepper and the cream cheese, which has been cut into small chunks. Stir cheese into mushrooms until it melts. Remove from heat and set aside.

Preheat oven to 400°F. For the crust, combine flour, baking powder and salt in a large mixing bowl. Cut in the butter just enough to achieve an evenly textured, crumbly mix. Stir in 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 dough to fit a 10" pie pan. Fit into pan and trim the edges. Add the mushroom filling. Roll out the remaining dough for top crust* (about 1/4" thick). Place over filling and pinch to seal, cut vents in crust.

For the glaze, beat the egg and milk. With a pastry brush, thoroughly coat the piecrust. Bake at 400°F for 25-35 minutes until the crust is puffy and golden brown.

8 servings.

**After about 15-20 minutes the edges of the crust appeared to be browning too quickly so we covered them with strips of foil for the remainder of the cooking time.

Portabella Mushrooms

Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.