I 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.
I 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.
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
- Rehydrate the dried mushrooms with hot water or broth for 15 minutes.
- Preheat the oven to 350ºF
- 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.
- 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.
- 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.
- Bake for about 40 minutes in the preheated oven, or until golden brown.
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
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 =)
I’m in mushroom heaven! And, with puff pastry too. Can’t wait to try this one!
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What a beautiful pie, and a great alternative dish!
Constance @FoodieArmyWife recently posted…Maple Apple Bread | #SundaySupper
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!
This is one terrific looking pie!!! Your lattice looks amazing and the filling is right up my alley!
Liz recently posted…Parmesan Polenta #SundaySupper
Love mushrooms… this would be awesome!
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.
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
I know a lot of people that will love this! Love mushrooms!
This looks great. It would be perfect with a class of Pinot Noir!
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: CUPPOW
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!
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 Bread
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 #FallFoods
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 Cake
That looksso amazing and yummy!
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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?
Hi Ksi,
Pepperidge Farm puff pastry is accidently vegan. Always check the label 🙂