This recipe for Potato Mushroom Pie with Caramelized Onions, from Idaho® Potato Commission, would be extra delicious on a cold winter day. Since the recipe calls for a splash of dry white wine, enjoy the leftover wine with dinner.

Potato Mushroom Pie with Caramelized Onions

Ingredients for Potato Mushroom Pie

3C Prepared mashed Idaho® potatoes
1C Button mushrooms (stems intact), sliced 1/3 inch thick
1/2C Portobello mushrooms, cut 1/3 inch thick
1/3C White onion, grated
1 t Fresh lemon juice
3 T Butter
1/2 to 3/4C Sour Cream
1/4C + 1/4C Grated parmesan cheese
To taste salt and pepper

Ingredients for Caramelized Onions

1 Large sweet yellow onion
1 T Olive oil
1 t Light brown sugar
Splash Dry white wine
To taste salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. Saute mushrooms and onion in butter. Stir in lemon juice and salt and pepper. Place 1/2 the prepared potatoes in a buttered casserole dish, top with 1/4 cup of parmesan cheese, the entire mushroom mixture, the sour cream, and 1/4 cup grated parmesan cheese, in that order. Cover with remaining potatoes. Bake 35 to 45 minutes. While the pie is baking, prepare caramelized onions.

Caramelized Onions:

1. Peel and slice onion. Place onions with olive oil into a heavy duty saucepan, cover and cook on medium heat for about 5 minutes, (or until softened).
2. Toss often while cooking. Sprinkle onions with sugar and wine and saute until onions are caramelized, as desired.
3. Season with salt and pepper.

Serve with Potato & Mushroom Pie.

Recipe provided to Wine Trail Traveler by Idaho® Potato Commission