My mum who is from Russian used to make the stuffing as a main meal.  I turned it into a pie and the result is heavenly!!

Mushroom Pie

olive oil

(10 ounce) package fresh mushrooms, sliced

onion,

bacon, chopped

heavy cream

Swiss cheese

salt and pepper

dill

(17.25 ounce) package frozen puff pastry, thawed

egg, beaten

Preheat the oven to 350 degrees F (175 degrees C).


Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.


Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.


Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.


Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning it into tiny turnovers for an appetizer. I only made one ingredient substitution, which was to use sour cream (added off the stove with the cheese) instead of heavy cream (didn't want to go to the store). I did have an issue with the recipe instructions. Putting the onion, bacon and mushrooms in the pan all at once resulted in the bacon staying quite unappetizingly flabby and pink and streaked with fat. I had to cook the mixture WAY longer to get the bacon to render most of the fat. I'd suggest cooking the bacon a few minutes, then adding the onion, cooking again for a bit and finally adding the mushrooms and cooking until they are done. Also, puff pastry rises and gets crisp better at 375 than the 350 the recipe calls for. I'd definitely recommend trying the recipe with puff pastry. The crispy lightness is really nice. 

Oh my gosh this was awesome. I didn't use the dill and I had to use sour cream because I was out of heavy cream. Also I baked in a pie shell because that's what I had. Will definately be making this again and again.

This was the best recipe...everyone that tastes it wants the recipe. I made it a little lower fat the second and third time I made it and still got rave reviews. I omitted the bacon and used fat free half and half. An excellent recipe.

This was quite good! Like other reviewers I used a pie crust (both top and bottom) in place of the puff pastry and increased the filling amounts by half again to fill the pie (i.e. 15 oz of mushrooms etc). It was quite tasty and filling. If using a pie crust here is the baking time/temp I used: Preheat oven to 425 degrees and bake for 40-50 minutes until golden. Cover edges of pie with aluminum foil for the first 30 minutes. Thanks for the recipe!

The combination of the ingredients is fantastic! Thank you very much for the idea of how to put all my favourite things together! Next time I might try frying onion in butter first adding 2-3 cloves of garlic and sour cream instead of cream like my Russian grandmother does. My boyfriend said the pie was immense and then ate it all so I don t even know if it s better cold or not must be equally good though

This was pretty good but it wasn't enough food for my family for dinner! I ended up adding broccoli to the mushroom onion and bacon mixture. Mixing that mixture with swiss cheese and four eggs and baking at 300 for about an hour. I omitted the pastry but I bet that would have been good too. This receipe as is would probably make a great brunch or party dish! It just isn't large enough for a family dinner.

Absolutly wonderful! I used Monteray Jack cheese instead of swiss. I also added some white wine and a little minced jalepeno pepper for some bite. Great!:)

I made this as a tart omitting the top pastry sheet and it turned out great! Friends loved it and it's easy and quick to make. It will definitely be part of my repertoire of recipes for any occasion.

This was WONDERFUL! I followed the recipe as written except to add 3 cloves of minced garlic. For the reviewer who thought the bacon would be raw - the bacon cooks with the saute and finishes in the oven. For the reviewers who found it runny you didn't let it cook down enough. When the cheese is added it firms up beautifully. It was easy and delicious. Thank you and your mum Gatoula. This will make a regular appearance on our dinner table.

it was OK. Didn't make the keeper list for me though.

mushroom pie

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 12

Author : GATOULA

Ingredients

Instructions

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