Ingredients
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2 slices bacon, chopped
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3 cups sliced fresh mushrooms (about 10 ounces)
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2 cloves garlic, minced
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1 tablespoon olive oil
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3 tablespoons butter or 3 tablespoons margarine, divided
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6 cups cut fresh green beans, in 1 inch pieces
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2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
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1/4 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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8 ounces cream cheese, cubed
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1/2 cup whole milk or 1/2 cup 2% low-fat milk
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2 pie crusts (use your favorite recipe, or buy prepared)
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1 tablespoon half-and-half or 1 tablespoon cream
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1 egg
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1/2 cup chopped green onion
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2 cups chopped yellow onions
Instructions
- In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
- Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and sauté until the mushrooms are tender (careful not to burn the garlic); remove from pan and set aside.
- Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
- Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
- Remove from the heat and set aside.
- Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
- Pour the green bean mixture into the bottom crust, evening it across the top.
- Cut the remaining crust into 10 to 12 strips.
- Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
- In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
- Bake at 400° for 25 to 35 minutes or until golden brown.
- Notes: we made this for Thanksgiving again this year (2004) and I'm reminded how absolutely tasty it is! We made some minor alterations: 1) prebaked the bottom crust because we're having to travel with the dish several hours before serving, 2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans, 3) added a bit of ground sage to the sauteed onions, and 4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top. I took photos and have posted them, although they're not terribly good pics, they might give you an idea of what it looked like this year. I hope you enjoy both the recipe and the pics! :)