Green Bean Mushroom Pie
Get ready to savor the comforting flavors of a hearty Green Bean Mushroom Pie, a dish that combines fresh, vibrant green beans and earthy mushrooms nestled in a creamy Parmesan-infused sauce. Perfectly wrapped in a flaky, golden pie crust, this recipe is a delightful twist on traditional savory pies and an excellent way to elevate everyday vegetables. Featuring a blend of aromatic garlic, onion, and thyme, this vegetarian pie is as rich in flavor as it is satisfying. Whether you serve it as a centerpiece for a cozy dinner or bring it to a holiday gathering, this crowd-pleaser is sure to impress with its balance of wholesome ingredients and indulgent textures. Plus, it’s an easy make-ahead meal, ready in under an hour, making it a convenient yet delicious addition to your recipe collection.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 250 grams mushrooms (button or cremini, sliced)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 250 milliliters milk
- 100 milliliters vegetable broth
- 2 garlic cloves (minced)
- 1 medium onion (finely chopped)
- 1 teaspoon thyme (dried or fresh)
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unbaked, 9-inch pie crust (store-bought or homemade)
- 1 egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Trim the ends of the green beans and blanch them in the boiling water for 3–4 minutes. Drain the beans and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Heat a large skillet over medium heat. Add the olive oil and sauté the onions until translucent, about 3–4 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant.
Add the mushrooms to the skillet and sauté until cooked down and lightly browned, about 5–7 minutes. Stir in the thyme, salt, and black pepper.
Reduce the heat to low and stir in the butter, allowing it to melt. Sprinkle the flour evenly over the vegetables, stirring well to coat them.
Gradually add the milk and vegetable broth to the skillet, stirring constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens into a creamy sauce.
Stir in the grated Parmesan cheese until melted and combined. Remove from heat and gently fold in the blanched green beans.
Line a 9-inch pie dish with the unbaked pie crust. Pour the green bean and mushroom mixture into the crust, spreading it evenly.
If desired, use the remaining pie crust to create a lattice top or cover the pie entirely, sealing the edges. Trim any excess dough and crimp the edges with a fork or your fingers.
Brush the top crust with the beaten egg to create a golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 41.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1165 mg | 90% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
