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Vegan Mushroom Pie Recipe


  • 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


  • 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.