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MUSHROOM, BACON AND ONION TART
Mushroom Council
1 refrigerated pie crust circle (from a 15-ounce package)
6 strips bacon
8 oz fresh white Mushrooms, sliced (about 2-1/2 cups)
1 cup sliced onion
1 container (8 ounces) sour cream
4 eggs
¾ tsp salt
¾ tsp oregano leaves, crushed
1/8 tsp ground black pepper
Preheat oven to 425 degrees Fahrenheit. Following package directions, place pie crust circle in a 10-inch tart pan or 9-inch pie plate; trim or flute edge. Bake until just golden, 5 to 7 minutes; cool slightly; set aside. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Remove to paper towels; crumble; set aside. Pour off bacon drippings from pan. Add Mushrooms and onion; cook, stirring frequently, until Mushroom liquid evaporates, 6 to 8 minutes; cool. In a large bowl beat until smooth sour cream, eggs, salt, oregano and black pepper. Pour over baked crust; top with cooled Mushroom mixture; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer.
Yield: 6 Portions