Classic British Mushroom Pie
This mushroom pie takes humble mushrooms and turns them into something genuinely special. A rich, glossy, and deeply savory gravy is packed with a mix of chestnut, portobello, and dried porcini mushrooms, all wrapped in a golden, flaky double pastry crust. It's a proper British-style pie that makes a meatless dinner feel like a centerpiece, perfect for a Sunday roast or a comforting midweek meal.
Equipment
- Large skillet or enameled cast iron skillet Essential for browning mushrooms in batches.
- 9 inch ceramic pie dish Holds heat evenly to crisp the bottom crust.
- Rolling Pin A French rolling pin offers more control.
- Mixing bowls
- Pastry brush
- Sharp knife and cutting board
- Baking sheet To catch any drips while baking.
Ingredients
- 2 sheets store-bought or homemade shortcrust pastry about 1kg total, for the bottom and top crust
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions 900g or 2 pounds, finely diced
- 3 cloves garlic minced
- 900 g mixed fresh mushrooms (chestnut, portobello, and button) 2 pounds, sliced into 1/4 inch thick pieces
- 15 g dried porcini mushrooms 1/2 ounce, soaked in 250ml hot water and chopped, reserve soaking liquid
- 3 tablespoons all-purpose flour
- 350 ml vegetable stock 1 1/2 cups, plus the reserved porcini soaking liquid
- 120 ml dry white wine 1/2 cup
- 2 teaspoons fresh thyme leaves plus extra for garnish
- 1 bay leaf
- 1 tablespoon Dijon mustard
- 1 tablespoon vegetarian Worcestershire sauce
- 120 ml heavy cream 1/2 cup
- 1 large egg beaten, for the egg wash
- Salt and freshly ground black pepper to taste
Instructions
- Soak the dried porcini in 250ml hot water for 15-20 minutes. Chop the porcini and strain and reserve the soaking liquid. Dice the onions, mince the garlic, and slice the fresh mushrooms.
- Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Brown a third of the sliced mushrooms in a single layer for 5 minutes until golden, then transfer to a plate. Repeat with remaining mushrooms in two more batches, adding more butter as needed.
- Reduce heat to medium, add remaining butter, and cook the onions for 6-8 minutes until soft and golden. Stir in the garlic and chopped porcini, cooking for 1 more minute until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute. Slowly pour in the wine, scraping up browned bits. Add the vegetable stock and reserved porcini liquid, stirring to avoid lumps.
- Return the browned mushrooms to the pan with the thyme and bay leaf. Bring to a gentle simmer and cook for 10-12 minutes until thickened to coat the back of a spoon.
- Stir in the Dijon mustard, Worcestershire sauce, and heavy cream. Simmer for 2-3 more minutes, then season with salt and pepper. Discard the bay leaf. Transfer the filling to a shallow dish and cool to room temperature, then refrigerate for at least 1 hour.
- Preheat oven to 200°C (400°F). Roll out one pastry sheet to line the bottom and sides of a 9-inch pie dish, leaving an overhang. Spoon the cold filling into the dish. Brush the pastry edge with beaten egg.
- Roll out the second pastry sheet and place it over the filling. Press the edges together to seal, trim excess, and crimp. Cut slits in the top for steam to escape, then brush the top with beaten egg.
- Place the pie on a baking sheet and bake for 40-45 minutes until the pastry is deeply golden. If edges brown too quickly, cover with foil. Let the pie rest for 10 minutes before slicing and serving.
Notes
- Make-Ahead: The filling can be made up to 2 days in advance and refrigerated, or frozen for later use.
- Chill the Filling: Ensure the filling is completely cold before assembling to prevent a soggy bottom crust.
- Mushroom Selection: A mix of chestnut, portobello, and dried porcini is best, but shiitake or chanterelles also work well.
- Browning is Key: Don't overcrowd the pan; brown mushrooms in batches to achieve deep caramelization and flavor.
- Vegan Variation: Substitute the butter with a plant-based alternative, use coconut or cashew cream, and ensure the pastry is dairy-free.
- Pastry Tip: Keep the pastry cold until it goes in the oven for the flakiest results.
- Storage: Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven to keep pastry crisp.
- Freezing: The fully baked and cooled pie can be wrapped tightly and frozen for up to 2 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 34gProtein: 8gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 480mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 10mg
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