Mushroom, Bacon, and Onion Tart

Recipe courtesy of the Mushroom Council and


Yield: 6


1 refrigerated pie crust circle (from a 15-ounce package)
6 strips bacon
8 ounces white button mushrooms, sliced (about 2-1/2 cups)
1 cup sliced onion
1 container (8 ounces) sour cream
3/4  teaspoon salt
3/4 teaspoon oregano leaves, crushed
1/4 teaspoon ground black pepper
4 large eggs


Preheat oven to 425° F. 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°F; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer.


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