Vegetarian Portobello Mushroom Pie

    1 hour 30 minutes

    Flavourful vegetarian pie with mushroom gravy and chunky portabello filling.

    69 people made this

    Serves: 8 

    • 2 (23 cm) pastry shells
    • 6 small desiree potatoes
    • 3 tablespoons (60ml) olive oil
    • 1 cup (115g) sliced onion
    • 1 cup thinly sliced fresh shiitake mushrooms
    • 3 1/2 cups (875ml) water
    • 1/4 cup (65ml) tamari or soy sauce
    • 5 tablespoons (50g) rice flour
    • 2 portobello mushroom caps, cut into bite size pieces
    • 1 teaspoon dried thyme
    • 2 teaspoons dried sage
    • 2 stalks celery, chopped
    • 1 carrot, cubed

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C. Press one of the pastry shells into and up the sides of a 23cm pie dish.
    2. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to 15 minutes. Drain, and cut into cubes. Set aside.
    3. Heat 1 tablespoon (20ml) of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari or soy sauce, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
    4. Heat remaining olive oil in a large frypan over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared pastry. Cover with the other pastry shell, and crimp edges to seal. Make a few slits in the top pastry to vent steam.
    5. Cook for 40 minutes in the preheated oven, until pastry is golden brown.

    Pastry shells

    You can also use thawed frozen shortcrust pastry sheets for this pie.

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    Reviews in English (52)


    Hey, it's me, the submitter... I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for...  -  13 Apr 2003  (Review from Allrecipes USA and Canada)


    I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for! -Fry the onions in the olive oil until they start to carmelize. -Add the carrots and celery and cook for about 5 minutes. -Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes. -Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble. -At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency. -Grate in about a 1/4 C Gruyere cheese! The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven!  -  19 Dec 2008  (Review from Allrecipes USA and Canada)


    This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother and sister are and this was wonderful. Everyone raved about it. Though by following the recipe I made enough for 3 pies. So I ended up baking it in a casserole dish. I paired it with grilled asparagus tossed in olive oil, and lightly seasoned with salt, pepper, and garlic. Delecious!  -  06 Mar 2006  (Review from Allrecipes USA and Canada)