Cream of Mushroom Pie

Ingredients:

2 9” Pie Crusts (top & bottom)
1 pack Button Mushrooms
1 10.5 oz Can Condensed Cream of Mushroom Soup
2 tbs Butter
1 tsp Corn Starch
Dried Oregano
Dried Thyme
Sea Salt
Black Pepper
1 Egg beaten

Preheat your oven to 375° F. 

Clean your mushrooms & pop the stems off of each one. Tear the stems so they resemble a jack fruit or a pulled port consistency (pictured above). Slice any small button mushrooms into quarters and large mushrooms into 8ths.

Browned Button Mushroom Cap

In a roaring hot pan add 1 tbs of butter and add the mushroom stems. Once the stems begin to brown on the initial side (about 2 minutes) stir and allow to brown on other sides. Stirring occasionally until completely browned. Once browned, remove from pan and set aside. 

Repeat the process with the Mushroom caps. 

Once the Mushroom caps are completely seared & browned, reduce to medium-low heat, add the stems, and add a pinch of Sea Salt, Black Pepper & dried Thyme. Set the mushrooms in a separate bowl. Deglaze the pot with the entire can of Condensed Cream of Mushroom Soup & add 1 tsp Corn Starch. Stir to combine. 

Place your pie crust in a pie dish and place 1/2 of the soup on the bottom, add all of the mushrooms and then top with the remaining soup. 

Place the top crust and pinch to seal & slice air pockets. Brush a egg wash over the top and bake for 40 minutes (if the top begins to become too brown you can cover with tin foil to slow the browning. 

Let stand a few moments before serving.