Mushroom Pie

by Trudy ~ Veggie num num on August 30, 2010

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Mushroom Pie

Home baked pies are seriously something special. I love the whole process of making the pastry and creating a filling and then the joy of pulling a perfectly cooked and perfectly delicious pie from your very own oven… bliss :)

Mushrooms pies are the best vegetarian pies!! Rich, hearty mushrooms cooked with a creamy sauce and encased in soft, melt-in-your-mouth pastry, so awesomely good. This recipe is simple to follow and makes a lovely vegetarian or vegan pie, suitable for entertaining guests on a special occasion or for a great family meal.

I used a combination of dried mushrooms that included shiitake, king oyster, black fungus and oyster mushrooms. If you can’t find mixed dried mushrooms simply use dried or fresh shiitake (if you are lucky enough) instead; the richness of mushroom like the shiitake will always add a depth of flavour.

Any combination of mushrooms will work a treat, the more the merrier; this recipe included seven different types of mushroom!! Both the pie and pastry can be made either to the vegetarian or vegan recipe, so cook to your preference. Rich, hearty and full of healthy mushroom goodness; treat yourself with this wonderfully delicious vegetarian mushroom pie.

Preparation time: 60mins
Serves 4-6

for the filling

  • 50g (2oz) assorted dried mushrooms
  • 350g (12oz) button mushrooms, sliced
  • 250g (9oz) Swiss brown mushrooms, sliced
  • 2 tbs olive oil
  • 200g (7oz) baby onions (approx. 5), sliced
  • 3 garlic cloves, diced
  • ½ cup dry white wine
  • 1 stock cube (I used a no-animal-content ‘beef’ stock)
  • 2 tsp cornflour (corn starch)
  • ¼ cup soy cream or natural set yoghurt

for the pastry

  • 225g (8oz) flour
  • 115g (4oz) vegan margarine or butter
  • 1 tsp dried thyme
  • ¼ cup cold water
  • 1 tsp black sesame seeds

to serve

  • blanched spinach or steamed green veg

Mushroom Pie

Place the dried mushrooms in a heat proof bowl and cover with hot water. Allow to soak for 15-30 minutes until tender. Drain reserving liquid, slice the mushrooms and set aside.

Combine 1 cup of the reserved liquid with the stock cube and cornflour (cornstarch) until dissolved, set aside.

Heat the olive oil in a good sized frypan over a medium heat, add the sliced baby onions and fry for 3-4 minutes until soft, add the garlic and cook for a further minute.

Add the button mushrooms and continue to cook over a medium heat until they start to soften, add the Swiss mushrooms and cook for a further few minuted. Add the sliced assorted mushrooms and bring the heat to high, add the wine and allow to simmer for 1 minute before adding the reserved liquid, stock and cornflour mixture.

Turn down the heat to low and let the mushrooms cook over a very gentle heat for 10-15 minutes.

Once the mushroom mixture has gentle cooked for 10-15minutes and is reduced, remove from the heat and stir through the soy cream or yoghurt. Check seasoning and add salt if needed and lots of fresh cracked pepper to taste.

Meanwhile pre-heat the oven to 180°C/356°F

Rub the margarine or butter together with the sifted flour in a large bowl until it resembles fine bread crumbs. Add the dried thyme and a pinch of salt, combine.

Drop by drop add the cold water until the mixture forms a dough, you may not need all the water. Roll the dough into a smooth ball, cover with plastic wrap and refrigerate for 10 minutes.

Grease a 35cm pie dish and set aside.

Remove the pastry from the fridge and cut into two pieces, one slightly larger than the other.

Roll the larger ball out on a floured surface large enough to line the base and sides of your pie dish. Lay the pastry into to prepared dish prick with a fork a couple of times and return the dish to the fridge for another 10 minutes. Roll out the remainder of the pastry to form the pie lid.

Pour the mushroom filling into the prepared pie crust, trim the edges of the pastry from the dish and top with the pie lid. Seal the edges of the pastry case by gentle pressing drown with a fork or your fingers. Cut a cross in the middle of the pie lid, sprinkle with black sesame seeds and wash with non-dairy milk.

Place in the pre-heated oven for 20-25minutes until pastry is golden and pie bubbling. Remove from the oven and allow to sit for a few minuted before devouring.

Serve with blanched spinach or steamed green veg for a wonderful elegant vegetarian meal.

Mushroom Pie

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{ 21 comments… read them below or add one }

Naomi August 30, 2010 at 3:24 pm

looks fantastic! I love mushrooms and veggie pies, can’t wait to try this recipe.

Xiaolu August 30, 2010 at 3:28 pm

This looks incredibly delicious. Thanks for sharing your recipe!

AlyssaG August 30, 2010 at 3:48 pm

yum… this looks amazing!

Jade August 31, 2010 at 2:30 pm

wow, this looks delicious! The best mushroom pie I have ever seen. I mean mushrooms + pie .. how could that be wrong?!

Trudy (veggie num num) August 31, 2010 at 2:54 pm

People I gotta tell ya this pie really is D E L I C I O U S!! We had it for dinner two nights in a row and still want more!!! Thanks for the comments all… Enjoy!! :)

delicieux August 31, 2010 at 4:08 pm

Num num!!! This looks fantastic. I dare any meat eaters to not enjoy this!

It reminds me of a mushroom pie I used to make years ago which I will have to make again after seeing this.

Heidz September 7, 2010 at 9:20 pm

This was ultra yummy. The kids all ate it up. Clayto picked wild mushrooms from the fields (luckily he knows what he is doing) we will have again for sure. Might even make it for Mum and Dad. Keep up the good work sis xxxooo

Trudy (veggie num num) September 9, 2010 at 9:04 am

Thanks Delicieux!! Would love to see your mushroom pie recipe too :)

Yay Heidz!! Awesome!! You made it with wild field mushrooms!! So wish I was there to enjoy it with you!! xo

Leinana September 12, 2010 at 8:46 am

Just recently discovered your site & I really love it! This mushroom pie recipe looks awesome – what a perfect dish to make for holidays or anytime you have company over.

Trudy (veggie num num) September 15, 2010 at 9:28 am

Hi Leinana, loving your wonderful site!! Thanks for stopping by :)

Mumma Bear ! September 18, 2010 at 5:20 pm

This pie looks and sounds so good. I am eagerly awaiting my invite to Heidi and Claytons. !!!!!!

Al Reynolds January 16, 2011 at 12:00 pm

Hi – are the flour/butter amounts for this recipe definitely correct? I used 225g flour and 225g of butter (seemed like way too much butter) and the dough was very short and hard to roll out – there also wasn’t really enough. The filling was fabulous though and I’m definitely going to try it again.

Trudy (veggie num num) January 20, 2011 at 1:52 pm

Thanks Mumma xoxo

Trudy (veggie num num) January 20, 2011 at 1:55 pm

Hi Al! So sorry but the recipe certainly is incorrect, I have amended it to 225g of flour and 115g of butter, this should give you a better result. Thank you for the feedback and I really do apologise for the incorrect amounts, I hope you get to try out the pie again soon. Cheers and thanks again :)

Suse April 3, 2011 at 8:43 pm

I just ate this pie for dinner. I really was very tasty. Even my meat crazy housemates all went back for seconds!
We have fresh rosemary in the garden so I used that instead of the thyme. I think it worked pretty well..
Thanks for the great site – keep it up!
:)

Trudy ~ Veggie num num April 8, 2011 at 11:37 am

Mmm nice touch Suse rosemary and mushrooms are perfect together. Super happy to know you all enjoyed the recipe and thanks for the great feedback!

Lauren June 21, 2011 at 3:36 am

Hi–I enjoy your blog and recipes! I have a question about this one, though. I ran into quite a bit of trouble when I tried making the pie crust—I am a vegan so I used earth balance—I also used organic whole wheat pastry flour—I used your proportions and it just came out too saturated and didn’t crisp up in the oven at all—how can I fix this for the next time I try the recipe? The filling is just delicious!! Please help me to create a nice pastry crust so that I can make pies.
Thank you,
Lauren

Trudy ~ Veggie num num June 23, 2011 at 8:27 am

Hi Lauren, sorry to hear you had a little trouble with the pastry. I am myself not the worlds most accomplished pastry chief and I really thinks it’s one of those things that you get a real feel for the more you make it. Was the pastry nice a cold when you took it out of the fridge, if it was a hot day and the butter started to melt again this can cause problems, also be careful adding the water, you only need enough to bring the pastry together to form a mass. Putting the pastry back into the fridge the second time round is important to keep the pastry firm or you could try blind baking (cover with a sheet of baking paper and a layer or baking beads or raw rice and place in the oven) the pastry case for 5-10 minutes before adding the filling to be sure it has a chance to crisp up and cook properly. I really hope this is helpful and that you have success the second time round. Alternatively, lately when I have been baking this mushroom pie I simply add a top of store brought vegan puff pastry, it works a treat :D

KatBoo September 3, 2011 at 7:12 pm

Made this a few nights ago – the filling was delicious! I added Thyme and black onion seeds to the pastry – the flavour was great but the texture was a bit rubbish (quite biscuity). Would perhaps try a puff pastry next time.

Samantha November 10, 2011 at 10:32 am

Ok, So I had to leave a comment after finally using your recipes .I absoloutly adore all your meals and this one just looks so tasty.
I made the spanish chickpea balls with spanish rice for my boyfirend last night and he loved it. We are both vegeterians and your recipes give vegeterianism a whole new meaning :)

Confused Chameleon May 22, 2012 at 9:24 am

Thanks for this recipe! I didn’t have all the ingredients so tweaked a few things to come up with my own. (Used red wine, sour cream, added some rosemary and sage and bog standard flat mushrooms that I found on special…ooh and added some lentils). Made for a rather meaty vego dish!

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