Tater-Crusted Cheese and Mushroom Pie
This cheesy mushroom pie won third prize in The 2016 Old Farmer’s Almanac Recipe Contest! Congratulations to winner Jennifer Burke from San Francisco, California.
Check out other winners of The Old Farmer’s Almanac Recipe Contests!
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Ingredients
Instructions
Preheat oven to 425°F.
In a skillet over medium heat, combine mushrooms and shallots. Drizzle with olive oil. Cook, stirring occasionally, until pan is dry and mushrooms are golden, about 12 minutes. Stir in parsley, herbs, butter, and pepper. Continue cooking until butter has melted. Set aside.
Mash Tater Tots into a 9-inch pie plate. Press firmly, covering bottom and sides, to form a shell. Press fontina onto the Tater Tots to cover. Add mushroom filling. Sprinkle with Gruyère, then with potato chips. Cover loosely with foil. Bake for 25 minutes, removing foil after 20 minutes.
Yield:
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This is incredibly wonderful.
This is incredibly wonderful. I wanted to eat the whole pie myself! For mushroom lovers this is fantastic! I encourage them to try it. They will not be disappointed.