Hough’s Mushroom Pie
Dan (@The.Organizer.Man) walked down memory lane on his sides LIVE with this remake of a Hough’s Mushroom Pie . Others recipes from that LIVE posted earlier this week included a Thanksgiving Turkey Cheese Ball recipe and his “Queened up” Cornbread Sausage Dressing, his take on Ina Garten’s Chipotle Smashed Sweet Potatoes a DIY Sugar Free Hot Chocolate Mix. Still to come includes his Instant Pot Mashed Potatoes over the next few days.
You can watch past @FoodTokTV LIVE’s on our Youtube channel here
Hough’s Mushroom Pie
INGREDIENTS
• 12 oz. fresh button mushrooms, sliced
• 2 tablespoons chopped onion
• 7 tablespoons butter, divided use
• 5 tablespoons all-purpose flour
• 1 cup heavy cream
• milk (enough to make a total of 2 cups liquid)
• 1/2 teaspoon salt
• a dash of pepper
• a dash of ground nutmeg
• 1 (8-inc) unbaked flaky pie shell (double crust)
DIRECTIONS
1. Sauté mushrooms and onion in 2 tablespoons butter until soft. Drain, saving liquid, and set aside.
2. Melt the remaining 5 tablespoons butter in a small saucepan and add flour; cook over low heat until bubbly.
3. Slowly add liquid from sautéed mushrooms, heavy cream, and enough milk to make a total of 2 cups liquid. Continue cooking, stirring constantly, until mixture thickens.
4. Add salt, pepper, and nutmeg. Add mushroom-onion mixture and heat together. Pour into unbaked pie shell and cover with top crust; prick top for steam vents. Bake in preheated 350 degree F oven for 45-50 minutes. Serve while warm.
TO FREEZE:
Pie may be frozen unbaked when cool. Defrost in refrigerator and bake.
Creator Note: Hough Bakery was founded in May, 1903 by Lionel Pile of Cleveland Heights, Ohio. The first Hough home bakery was on Hough Avenue and by 1930 was operated by Pile, his son Robby, and four employees. In 1952, the name was changed to Hough Bakeries, a nd by 1973 Hough had annual sales of $12 million with 1,000 employees. It was an institution in Cleveland and its environs. However, by 1992 the company had fallen on hard times, probably due to having failed to modernize its operations, and was liquidated in bankruptcy court. Kraft/General Foods now owns the company name and its recipes.
