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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2008
Delicious! A little rich with all that puff pastry, but really a good dish. It tasted amazing and reheats well for next-day leftovers.
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tieki rae
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Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 25, 2008
this sounds yummy! I know I will love it!
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Lisa Yeagle
Cooking Level: Expert
Living In: Racine, Wisconsin, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 24, 2008
This mushroom pie was actually quite nice. After reading some reviews, I decided to add a few changes: sour cream, no dill, and frying method. Even though it wasn't such a big hit but it's still worth to make it again. Thank you for the recipe and thanks for the useful reviews.
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Alyssa
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 17, 2008
Oh my goodness,this is delicious. I read the reviews before I made this and one said it was tastless, NOT TRUE!! I did use sour cream in place of the heavy cream so it would not be as runny, then I followed the recipe. When it came from the oven it looked like a beautiful French pastry,it was so pretty I did not want to cut into it. The taste was so yummy, my husband made a pig of himself. And he says he does not like mushrooms! The other wonderful thing it is quite easy. Thank you GATOULA for sharing your fantastic recipe. PartiCockerMom
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PartiCockerMom
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Cooking Level: Intermediate
Living In: Indian Trail, North Carolina, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 7, 2008
There were way too onions in this. I cut up a whole onion as instructed, but I think that's what ruined the dish for me. Also, for those who used raw bacon, I'm pretty sure you'r supposed to cook the bacon first. I will not make this again.
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Heather
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 19, 2008
I cooked the bacon until it was almost crisp and then added the onion and mushrooms. I fear that if I had not done that the bacon would have been fatty and unappetizing. My husband thought that this was good with the puff pastry; I, on the other hand, will make this again but I will give pie crust a try and report back. Something about the puff pastry did not hit my head right.
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3 users found this review helpful

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cookin'mama
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Cooking Level: Intermediate
Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 3, 2008
RICH but delicious! I used fat free half and half and it was still rich! I would reduce the cheese a bit also. I'll definitely make this again. *Update* I reduced the cheese just a little and it made all the difference! Yum!
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3 users found this review helpful

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Annette
Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 6, 2008
The taste was great, but it was a bit on the runny side... I doubt I'll make it again.
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Victoria
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 18, 2008
MMMMMMMM!!! This recipe is great! Very filling and heavy but just so tasty! I have made this twice. The second time I didn't have fresh dill so I used dry dill from the bottle, it tasted good this way also. Great dish!
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2 users found this review helpful

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Leajaco
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Cooking Level: Intermediate
Home Town: Los Angeles, California, USA
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 9, 2008
Absolutely gorgeous! My husband was not at home so I made a small pie for myself by using half a sheet of puff pastry and folding up the four corners. Will make it again for both of us
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SuzieSmyth
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 1, 2008
REALLY TASTETY!!! I will definately make again. The flavor is hard to describe. Revisions made: halved the muchrooms and onion. Not as good with cressant roll dough. Definately use a pie crust! Also I only ever use just one- on the top of the pie.
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Completely Revised
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 20, 2008
Insanely delectable. I substituted sour cream for the heavy cream, but it was still a touch thin. A bit of flour or starch would help thicken the mushroom liquor. Make sure to use fresh dill, it really ties the flavours together.
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TBancroft
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 19, 2008
Really tasty, but extremely rich and filling. Also, I think 1 sheet of puff pastry would be plenty for the amount of filling called for. Next time I would probably increase the dill to about a tbsp. Thanks for the recipe!
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Suemck
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Cooking Level: Intermediate
Home Town: Plaistow, New Hampshire, USA
Living In: Amesbury, Massachusetts, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 23, 2008
This is wonderful and easy to make. I have made it numerous times now and its a wonderful "do all" dish. It makes a great side dish as well as a main course with a nice salad. Be careful though it's filling!
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RobertSRQ
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Cooking Level: Intermediate
Living In: Sarasota, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 6, 2008
This was a great recipe. I added a cup of sour cream with the cheese instead of using the heavy cream, and I used vegetarian bacon slices. It was very easy and looked nice. I will make it again.
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Melissa Suzannah
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 5, 2008
This pie was wonderful. We used half and half and made it in a college dorm kitchen and it still turned out great! We also went the easy way and used a bought pie crust.
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Danielle
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2008
Top Notch! Try subbing 1/2 ea Emmental & Gruyere. Very subtle flavours. You may want to increase the dill by just a tad. Try to get your mixture well into the corners so you don't end up with just pastry there. If you've used flour to roll out your pastry, you might want to moisten the edges for a good seal. Ovens vary so keep an eye on it the last 10 minutes or so. There is a raging debate on whether they are better warm or cold.