This classic Mushroom Pie will warm your bellies and leave you feeling fully satisfied. Made with a buttery and creamy mushroom filling encased in a golden pie crust.
A hearty, vegetable-filled pastry dish that is ready to serve in less than an hour. A pie lover's dream come true!
Pies, in my opinion, are one of the world's best comfort food! It doesn't matter if they are 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 be sharing 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!
A 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.
Butter - Adds extra richness and gloss to the filling. Use unsalted butter for this recipe and just add salt later on to your liking.
Onion - Yellow onions are great for sauteeing and make a perfect base for the pie filling.
White 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 crusts: 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 like brown, baby Bellas, portobello, or cremini mushrooms. You can even you a mix of some if you prefer.
Herbs: While the filling is delicious as it is, feel free to 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! Though I would recommend a mild quick melting cheese like Havarti to not overpower the rest of the ingredients. Cream cheese will also work.
Veggies: Aside from mushrooms, you can sneak in a few more vegetables. Try leeks, spring onions, and baby spinach.
Mini Pies: You can use your muffin tin to make single-serve pies instead.
Vegan Mushroom Pie: Turn this vegetarian dish completely 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. Take note that this will change the flavor of the filling as coconut milk has a distinct flavor.
How To Make This 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 on. The best way to clean them is to brush them with damp paper towels.
DO use medium-high heat once the mushrooms are added to the pan. This will make liquids evaporate faster.
DO 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.
DO 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 a must so they do not go to waste.
Always remember to let the pie cool all the way before placing it in an airtight container or wrapping it with foil or plastic wrap.
Any remaining heat will produce moisture, making the pie limp and quick to spoil.
You can keep Mushroom Pie refrigerated for 3 days and up to 2 months in the freezer. You can reheat it in the oven. No need to thaw if frozen.
What To Serve With This Recipe
More Amazing Recipes
- Jägerschnitzel - classic German Schnitzel with a hearty mushroom sauce
- 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.