1 (3 ounce) package instant lemon sour cream
1 cup water
1 1/2 cups sliced fresh mushrooms
1 tablespoon dried basil
1 tablespoon dried oregano
1 pinch ground black pepper
1 1/2 teaspoons grated lemon zest
1/2 teaspoon salt
1 cup shredded mozzarella cheese
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried dill weed
In a medium bowl, mix sour cream, water and mushrooms. Mix thoroughly. Transfer mixture into a large bowl, and add basil, oregano, black pepper, lemon zest, salt, mozzarella cheese, garlic, paprika, basil and oregano. Mix thoroughly. Cover and refrigerate for at least 4 hours.
Remove foil from refrigerated pie crust. Fill crust with sour cream mixture. Bake at 400 degrees for 45 minutes, or until crust is golden brown. Cool completely before cutting into squares.