Recipe: Hough Bakery Mushroom Pie

HOUGH'S MUSHROOM PIE

12 oz. fresh button mushrooms, sliced
2 tablespoons chopped onion
7 tablespoons butter, divided use
5 tablespoons all-purpose flour
1 cup heavy cream
milk (enough to make a total of 2 cups liquid)
1/2 teaspoon salt
a dash of pepper
a dash of ground nutmeg
1 (8-inc) unbaked flaky pie shell (double crust)

Saute mushrooms and onion in 2 tablespoons butter until soft. Drain, saving liquid, and set aside.

Melt the remaining 5 tablespoons butter in a small saucepan and add flour; cook over low heat until bubbly.

Slowly add liquid from sauteed mushrooms, heavy cream, and enough milk to make a total of 2 cups liquid. Continue cooking, stirring constantly, until mixture thickens.

Add salt, pepper, and nutmeg. Add mushroom-onion mixture and heat together.

Pour into unbaked pie shell and cover with top crust; prick top for steam vents.

Bake in preheated 350 degree F oven for 45-50 minutes. Serve while warm.

TO FREEZE:
Pie may be frozen unbaked when cool. Defrost in refrigerator and bake.

Adapted from source: Anne