Mushroom Pie
Get ready to savor the ultimate comfort food with this hearty Mushroom Pie, a golden, flaky puff pastry delight filled with a creamy, umami-packed mushroom filling. Combining tender slices of button and cremini mushrooms with aromatic garlic, onions, and fresh thyme, this recipe layers bold, earthy flavors in every bite. The velvety sauce, made with vegetable broth and heavy cream, perfectly complements the rich, buttery crust to create a dish that’s as satisfying as it is elegant. Perfect for family dinners or a cozy gathering, this Mushroom Pie pairs wonderfully with a crisp green salad or roasted vegetables. Ready in just an hour, it’s an irresistible vegetarian option that’s sure to impress. From its crispy crust to its creamy, savory filling, this dish will quickly become a mealtime favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 250 grams button mushrooms, sliced
- 250 grams cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 300 milliliters vegetable broth
- 120 milliliters heavy cream
- 1 teaspoon thyme leaves, fresh
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 puff pastry sheets, thawed
- 1 egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, melt the butter with the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the sliced mushrooms and cook for 8-10 minutes, stirring frequently, until they release their liquid and become golden brown.
Sprinkle the flour over the mushrooms and stir to coat evenly, cooking for 2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to create a thick sauce.
Stir in the heavy cream, thyme leaves, salt, and black pepper. Let the mixture simmer gently for 5 minutes, then remove from heat and let it cool slightly.
Roll out one puff pastry sheet onto a lightly floured surface and place it in a 9-inch pie dish, gently pressing it into the sides.
Fill the pie shell with the mushroom mixture, spreading it out evenly.
Roll out the second puff pastry sheet and place it over the filling. Trim any excess pastry and crimp the edges to seal.
Cut small slits on the top pastry to allow steam to escape.
Brush the beaten egg over the top crust for a golden finish.
Place the pie on the center rack of the oven and bake for 30-35 minutes, until the crust is puffed and golden brown.
Let the pie cool for 5-10 minutes before serving for easy slicing.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2493 mg | 53% | |
*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.
