Rich Mushroom Pie

    1 hour

    A vegetarian mushroom pie with lots of rich gravy. It's easy to make using frozen puff pastry and you can experiment with the types of mushrooms.

    141 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 250g thinly sliced mushrooms (any variety)
    • 100g button mushrooms, quartered
    • 1 1/2 cups (375ml) vegetable stock
    • 1/4 cup (65ml) soy sauce
    • 1 tablespoon balsamic vinegar
    • 1 medium carrot, diced
    • 2 tablespoon plain flour
    • 1/2 teaspoon thyme
    • 1 sheet of frozen puff pastry, thawed (or homemade equivalent)
    • 1 egg
    • 1 tablespoon water

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Heat olive oil in a frypan over med-high heat. Add onion and mushrooms and saute until well browned. Add the carrot and stir.
    3. Add vegetable stock, stir to combine. Bring to a boil then cover and reduce heat to simmer.
    4. Simmer 8-10 minutes until carrots are just tender.
    5. Stir in soy sauce and balsamic vinegar. Sprinkle skillet with flour, stir in. Simmer and stir until sauce is thickened (1-2 mins). Remove from heat and stir in thyme.
    6. Roll out pastry to size of pie plate.
    7. Pour contents of the frypan into pie plate and top with pastry.
    8. In a small bowl or cup, whisk the egg and water with a fork. Brush pastry with egg mixture. Bake 40 mins or until pastry is golden brown.

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    Reviews and Ratings
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    Reviews in English (30)


    Tasty, and went well with some mashed potatoes and other veges to accompany chops. Next time I might use a little less soy sauce or a low salt one.  -  14 Jun 2011


    This is a great recipe. I make it for all the holidays as I am cooking for vegetarians too. I add about 1/4 cup basmati rice and a bit of extra stock to the mixture and allow it to simmer 2 minutes longer. I think this makes the dish heartier and more satisfying. Everyone always loves it!  -  01 Nov 2013


    Even using low-salt soy sauce and less than a 1/4 cup (as Missusmack suggested), all I could taste biting into this pie was salty soy. It really overpowered the flavour of mushrooms, and even seemed to seep into the crust. It was like chewing on a salt lick. My husband enjoyed it, though, so in future I might make one just for him.  -  24 Sep 2014