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Vegan Mushroom Pie Recipe #SundaySupper

mushroom pieI always feel like a good housewife when I make a meal like a savoury pie. I don’t know, it’s a silly throwback. Since I don’t really eat a lot of pie (unless I make it) making a savoury pie is always something fun to put into rotation. This week the #SundaySupper theme is fall. And a savoury pie is the best way to get some warmth in the kitchen. It’s something that can be made ahead and popped into the fridge or freezer before baking if you need something quick for a weeknight.

mushroom pie-2I don’t remember why I bought some dried mushrooms but they never got used. I couldn’t think of a good enough application. I got some huge portobello mushrooms from my CSA but I couldn’t bare to grill them yet again. That is how the mushroom pie came across. The portobellos are pretty meaty on their own and the reconstituted mushrooms give the pie some added texture. Instead of a regular pie crust that could be a bit heavy paired with the mushrooms I opted to used puffed pastry. You can make a lattice or just make a solid pie top and vent it so that it doesn’t explode. Exploding pies never go over well. Trust me.

mushroom pie-4

Vegan Mushroom Pie Recipe

Vegan Mushroom Pie Recipe

Ingredients

  • 1 oz dried mushrooms
  • 1 Tbsp olive oil
  • 2 large portobello mushrooms, diced
  • 2 cloves garlic, chopped
  • 1/2 large white onion, chopped
  • 1/2 cup vegetable broth
  • 2 Tbsp margarine
  • 1 tsp oregano
  • 1 tsp thyme
  • salt and pepper to taste
  • 1 package frozen puff pastry, thawed

Instructions

  1. Rehydrate the dried mushrooms with hot water or broth for 15 minutes.
  2. Preheat the oven to 350ºF
  3. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; cook and stir for about 5 minutes, or until tender.
  4. Reduce the heat to medium, and add the mushrooms, vegetable broth and spices. Cook and stir for about 10 more minutes. Add he margarine and it should thicken the sauce quite a bit.
  5. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork if you are not using a lattice top.
  6. Bake for about 40 minutes in the preheated oven, or until golden brown.
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Posted in Recipes, Savory, Vegan.

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40 Responses

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  1. The Ninja Baker says

    What a great idea to balance the meatiness of the Portobellos with the lighter puffed pastry. In Japan, October is the moon gazing and mushroom grilling season. So to my thinking your pie is the perfect celebration of autumn, Shannon =)

  2. Marjory @ Dinner-Mom says

    I’m in mushroom heaven! And, with puff pastry too. Can’t wait to try this one!

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  3. Constance @FoodieArmyWife says

    What a beautiful pie, and a great alternative dish!
    Constance @FoodieArmyWife recently posted…Maple Apple Bread | #SundaySupperMy Profile

  4. Nicole @ Daily Dish Recipes says

    I am such a mushroom addict, I just love them and could eat them with nearly any savory dish. This pie… has my name written ALL over it and your photos are AMAZING! Yum!

  5. Liz says

    This is one terrific looking pie!!! Your lattice looks amazing and the filling is right up my alley!
    Liz recently posted…Parmesan Polenta #SundaySupperMy Profile

  6. Sarah Reid, CNP (@jo_jo_ba) says

    Love mushrooms… this would be awesome!

  7. Amy Kim (@kimchi_mom) says

    I love savory pies. I’ve been using a lot of puff pastry also…makes life a bit easier since I’ve had very little luck with making an edible pie crust.

  8. Shaina says

    I love mushrooms! Very cool idea to make a pie and even do the lattice top, too. I’d be afraid mine would look horrible haha it would probably take me hours to do

  9. Angie | Big Bears Wife says

    I know a lot of people that will love this! Love mushrooms!

  10. Martin D Redmond says

    This looks great. It would be perfect with a class of Pinot Noir!

  11. marquis @realrawkitchen says

    hahaha!!! I know what you mean about being a good housewife. I feel the same way with such officially grown up dishes .. but WOW! This is beautiful and so great! I should try it sometime, I feel like my household would love it!
    marquis @realrawkitchen recently posted…A giveaway: CUPPOWMy Profile

    • Shannon says

      I was worried because I was stuck with all the leftovers (the husband doesn’t “do” leftovers) but it reheats well! I was pleasantly surprised!

  12. Sarah | Curious Cuisiniere says

    What a neat idea. I’ve never thought to make a mushroom pie, but this looks delicious!
    Sarah | Curious Cuisiniere recently posted…Soaked Wheat Berry BreadMy Profile

  13. Nancy @ gottagetbaked says

    Mmm, I looooooove mushrooms. I bet this tasted so hearty, earthy and like fall in a pie! Nice call on using puff pastry. I always have it in my freezer so I could quickly throw this together.
    Nancy @ gottagetbaked recently posted…Pumpkin Bourbon Pie with Walnut Crumble for #SundaySupper #FallFoodsMy Profile

  14. Anne @ Webicurean says

    Puff pastry makes everything better!! Where was this recipe when I was working my way through a ginormous bag of dried mushrooms from Costco lol definitely going to try this one!
    Anne @ Webicurean recently posted…Apple Gingerbread Upside-Down CakeMy Profile

  15. Rally says

    That looksso amazing and yummy!

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  16. ksi says

    how do you make sure it’s vegan when using puff pastry? normally it contains butter or margarine, i.e. at least some amount of animal fat. Or is it a specific brand in this recipe?

    • Shannon says

      Hi Ksi,

      Pepperidge Farm puff pastry is accidently vegan. Always check the label :)

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