Mushroom, Bacon, and Onion Tart

  • Yield: 6 servings


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


  1. Preheat oven to 425F.
  2. Following package directions, place piecrust 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.
  3. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Remove to paper towels; crumble; set aside.
  4. Pour off bacon drippings from pan. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, 6 to 8 minutes; cool.
  5. 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 300F; bake until a knife inserted in the center comes out clean, 5 to 7 minutes longer.

Recipe courtesy of the Mushroom Council’s Mushroom Channel