I found this recipe in a resort magazine. It is absolutely fabulous and so easy to make. A perfect side to a hearty bone-in pork roast or served alone with a salad for a luncheon.
1 frozen piecrust shell, thawed
2 tbsp. unsalted butter
1 yellow onion, diced
1 garlic clove, minced
1 lb. baby bella or wild mushroom mix, sliced
2 tsp. fresh or dried thyme leaves
3 tbsp. dry sherry or white wine
4 oz. sour cream
2 oz. blue cheese
4 oz. goat cheese
1/4 cup grated parmesan cheese
Preheat oven to 350F. Prick bottom and sides of piecrust with a fork and bake 9 minutes. Remove and set aside.
Melt butter in a large sauté pan. Add onion and cook until soft and translucent. Add garlic, mushrooms, and thyme. Cook for 5 minutes, then add sherry. Stir, then cook an additional 5-6 minutes until liquid is evaporated and mushrooms are cooked down. Remove from heat.
Whisk together sour cream, blue, goat, parmesan cheese and egg. Spread on the bottom of prepared piecrust. Top with mushrooms. Bake for 40 minutes. Serve warm or at room temperature.