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Mushroom pie

Posted on Sep 21, 2012 by in Recipes, Savoury | 4 comments

Do you ever crave pie? Warm and comforting, covered in a blanket of crispy, buttery pastry?

Store-bought ones never quite hit the spot and making your own from scratch is often quite a laborious task.

The beauty of this recipe of mine is that it is actually quite quick and easy to whip up in the spur of the moment: all you need are some basic pantry staples. As it is a pot pie there is less pastry to worry about, and the fact that it is vegetarian means you don’t have to wait around for your meat to cook :) I promise you won’t miss the meat at all, the mushrooms are wonderfully rich and surprisingly filling. If you’re after a recipe to convince a die-hard carnivore that veggies aren’t too bad, this is it.

This recipe makes a very small quantity. I made two single serve pies for myself using Le Creuset 9cm cocottes, but a normal-sized person may want to double or triple the recipe 😛

You will need:

  • approx 4 cups fresh mushrooms (such as button, flat, swiss brown, etc), sliced
  • 1 tbsp chopped dried porcini mushrooms
  • 1/2 brown onion, diced
  • 1 tbsp tomato paste
  • 1 tbsp pine nuts
  • 1 cup vegetable stock
  • 25g butter
  • 1 tbsp flour
  • 2 tsp dried thyme (or 1 tsp fresh thyme)
  • splash of red wine (optional)
  • 80g puff pastry*

*I used half a square sheet of your standard supermarket frozen puff pastry. You can of course make your own instead, if you’re feeling up to it.

This recipe is quite flexible: it’s easy to veganise (just sub the butter and use vegan pastry) but it’s also easy to ‘meatify’ if you want to. Using beef stock in place of the veg adds richness and you can also top the mixture with prosciutto slices before putting the pastry on.

Put the dried mushrooms in a bowl with 1/2 cup of boiling water and set aside.

Melt the butter in a fry pan and add the onions and fresh mushrooms.


Saute for 5 minutes until the vegetables are browned and fragrant. Add flour and toss to coat.

Add the red wine (if using), stock, thyme and dried mushrooms (including soaking liquid) and lower the heat.


Simmer for 5 minutes or until mushrooms are cooked and the sauce has thickened. Remove from heat and stir in the tomato paste and pine nuts.

Place the ramekins face down on the puff pastry sheet and trace around them with a knife. Spoon mushroom mixture into ramekins and  top with pastry circles.

Bake at 200 for 20 minutes or until pastry is puffed and golden.

My pastry had been in the freezer for a while so it wasn’t really as puffy as it could have been. Oh well…

For a real treat, drizzle some truffle oil over the filling after you’ve cracked open the pastry top.


4 Comments

  1. I agree, mushrooms make an awesome pie filling! And your pies look especially cute in those little pots. :-)

  2. Yum, these little pot pies look so delicious! I love mushrooms and the recipe looks really easy, hope to try them out soon, thanks for sharing!

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