Potato Mushroom Pie with Caramelized Onions

Ingredients

• 3 cups prepared mashed Idaho potatoes
• 1 cup button mushrooms (stems intact), sliced ⅓ inch thick
• ½ cup portobello mushrooms, cut ⅓ inch thick
• ⅓ cup white onion, grated
• 1 teaspoon fresh lemon juice
• 3 tablespoons butter
• ½ to ¾ cup sour cream
• ¼ cup + ¼ cup grated Parmesan cheese
• To taste salt and pepper

• 1 large sweet yellow onion
• 1 tablespoon olive oil
• 1 teaspoon 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 ½ the prepared potatoes in a buttered casserole dish, top with ¼ cup of parmesan cheese, the entire mushroom mixture, the sour cream, and ¼ cup grated parmesan cheese, in that order. Cover with remaining potatoes. Bake 35 to 45 minutes. While the pie is baking, prepare 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). Toss often while cooking. Sprinkle onions with sugar and wine and saute until onions are caramelized, as desired. Season with salt and pepper. Serve with Potato & Mushroom Pie.