This Mushroom Pie is a delicious dinner option that's surprisingly easy to pull together. A hearty, vegetable-filled pastry dish ready to serve in less than an hour. A pie lover's dream come true!
It has a buttery, flaky crust and a creamy filling loaded with savory mushrooms and sweet, tender onions.
Pies, in my opinion, are one of the world's best comfort foods! Whether sweet or savory, these baked pastry treats can always make someone feel instantly better.
And when fall hits and the weather becomes cooler, freshly baked pies are one of my absolute favorites to indulge in! A Sweet Potato Pecan Pie for dessert or a classic German Onion Pie for breakfast or lunch is always something my family and I look forward to.
So, imagine how excited I am to share this amazing Mushroom Pie recipe.
A tender and flaky crust with a creamy mushroom filling cooked with onions and simmered in a Sherry cream sauce. Everyone will LOVE it!
And as they say, stress cannot exist in the presence of a pie.
So, what better way to enjoy the holiday season than a warm, homemade, savory pastry dish, right?
Why We Love This Recipe
EASE - This pie bakes perfectly using ready-made pie crust. No need to make one from scratch- unless you want to. Pre-bake the crust as you make the filling, assemble, and bake until golden. Easy as pie (pun intended)!
COMFORT FOOD - It is full of warm, comforting flavors and textures. As the saying goes, there's nothing that a good pie cannot fix!
COMPLETE DISH - This hearty, savory side dish works for special occasions or everyday meals. Serve with a Cucumber Salad or a Tomato Salad to make it more of a meal. It might be meatless, but mushrooms are great plant-based proteins that will fill you right up!
MEATLESS. This dish is an excellent option if you are looking for a hot, filling, and savory meatless meal.
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER - Adds extra richness and gloss to the filling. Use unsalted butter for this recipe, and add salt later on to your liking.
ONION - Yellow onions are great for sauteeing and make a perfect base for the pie filling.
MUSHROOMS - Also called button mushrooms. I love using them because of their mild flavor, which works well with other ingredients. You can use fresh or canned mushrooms.
FLOUR - Adding plain flour prevents the sauce from being too watery and gives it the perfect consistency.
HEAVY CREAM - Makes the filling delightfully creamy!
SHERRY - A fortified sweet wine that cuts through the creaminess and adds a layer of flavor to the filling.
PIE CRUST - I used prepared Pillsbury pie crust. They are easy to find and reliable. Defrost the pie crust before you start cooking.
Variations and Additions
MUSHROOMS - You can use other types of mushrooms like brown, baby Bellas, portobello, or cremini mushrooms. You can even use a mix of some if you prefer.
HERBS - While the filling is delicious, add your favorite herbs. Play around with basil, oregano, parsley, rosemary, and thyme.
CHEESE - Add another layer of deliciousness by mixing cheese with your filling! However, I would recommend a mild, quick, melting cheese like Havarti not to overpower the rest of the ingredients. Cream cheese will also work.
VEGETABLES - You can sneak in a few more vegetables besides mushrooms. Try leeks, spring onions, and baby spinach.
MINI PIES - You can use your muffin tin to make single-serve pies instead.
VEGAN MUSHROOM PIE - Make this vegetarian dish vegan by using vegan butter and a vegan pie crust brand. You will also need to swap the heavy milk with full-fat coconut milk. Note that this will change the flavor of the filling, as coconut milk has a distinct flavor.
How To Make This Mushroom Pie Recipe
- Sauté mushrooms and onions in a large skillet. Add flour, cream, and sherry and cook over medium heat till creamy.
- Pre-bake one crust for 10 minutes in a pie dish. Add the mushroom mixture and cover with the second pie crust. Brush the crust with egg yolk, milk, or water.
- Bake for 20 minutes at 450º Fahrenheit.
Recipe Success Tips
- Don't wash or soak your mushrooms to clean them. They absorb liquids like crazy, so washing them can result in a soggy pie later. Brushing them with damp paper towels is the best way to clean them.
- Prick holes in your pie crust using the tines of a fork before pre-baking. This will let steam escape, allowing the crust to bake evenly.
- Don't skip pre-baking the pie crust. This is an important step to prevent a soggy bottom crust.
- Brush the top of the pie with egg, milk, or water. Use a pastry brush to get that golden brown and glossy finish!
Pies are best served freshly baked! However, storing leftovers is necessary so they do not go to waste.
STORE - Always let the pie cool before placing it in an airtight container or wrapping it with foil or plastic wrap. If you have leftover mushroom pie, store it in the refrigerator for up to 3 days.
REHEAT in the oven- To reheat, preheat your oven to 350° Fahrenheit, cover the pie with foil, and bake for 15-20 minutes or until warmed through.
REHEAT in the microwave - Alternatively, you can microwave individual portions for 1-2 minutes on high, but this method may result in a soggy crust.
TIP - If you have leftover mushroom filling, but the pie crust got too soggy, you can scrape out the filling and serve it over pasta, rice, or mashed potatoes for a super tasty meal.
What To Serve With This Recipe
More Amazing Recipes
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Reibekuchen - German Potato Pancake cakes
Paprika Chicken - one-pot creamy chicken dinner
Fettucini Chicken Alfredo - easy and delicious recipe of a restaurant classic
Shrimp Carbonara - decadently delicious yet easy-to-make pasta dinner
- 1 egg yolk lightly beaten, optional
- Preheat oven to 450º Fahrenheit.
- Line a pie plate with the defrosted pie crust. Prick with a fork and bake for 10 minutes.
- Heat butter in a large skillet. Add onions and sauté until translucent. Add the mushrooms and simmer until the mushrooms are tender, stirring occasionally. About 5 minutes.
- Stir in flour and add in half-and-half. Bring to a rapid boil, stirring frequently. Reduce heat to a simmer and add sherry. Season with salt and pepper.
- Transfer mushroom filling into the prebaked pie crust. Use the second pie crust place on top of the filling. Cut 4 half-inch slits in the center and fold the dough over. Use a pastry brush to lightly brush the dough with an egg yolk, milk, or water.
- Bake the mushroom pie for 20 minutes or until the crust is golden brown.