YIELD: 1 pie, 6-8 servings
For mushroom pie:
3 cups prepared mashed potatoes
1 cup button mushrooms, stems intact, sliced 1/3” thick
½ cup portabello mushrooms, cut 1/3” thick
1/3 cup white onion, grated
1 tsp. fresh lemon juice
3 Tbsps. butter
½ to ¾ cup sour cream
¼ cup and another ¼ cup grated Parmesan cheese
salt and pepper, to taste
For caramelized onions:
1 large sweet yellow onion
1 Tbsp. olive oil
1 tsp. light brown sugar
splash of dry white wine
salt and pepper, to taste
1. Preheat oven to 350°F.
2. Saute mushrooms and onion in butter. Stir in lemon juice, salt and pepper. Place ½ prepared potatoes in buttered casserole dish, top with ¼ cup Parmesan cheese, mushroom mixture, sour cream, ¼ cup Parmesan cheese, in that order. Cover with remaining potatoes. Bake 35 to 45 minutes. While pie is baking, prepare caramelized onions.
3. Peel and slice onion. Place onions with olive oil in heavy saucepan, cover and cook on medium heat for 5 minutes or until softened. Toss often while cooking. Sprinkle onions with sugar and wine and sauté until onions are caramelized, as desired. Season with salt and pepper. Serve with pie.
