Mushroom Pie Recipe: How to Make Wild Mushroom Pie
Written by MasterClass
Last updated: Jul 12, 2023 • 2 min read
With a crispy, flaky crust and creamy, umami-rich mushrooms, mushroom pie is the perfect vegetarian comfort food.
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What Is Mushroom Pie?
Mushroom pie is a comforting and versatile dish made of a flaky, buttery crust filled with a mix of wild and white mushrooms. You can make this dish with homemade pie dough, or speed things up with store-bought puff pastry. While savory pies are typical pub dinner fare, you can serve mushroom pie as part of a brunch spread as well. Make this dish vegan by using vegan puff pastry, swapping out olive oil for butter, and using a mashed potato in place of cream.
A Brief History of Pie
Humans have long wrapped food in dough before cooking it on hot stones or in boiling water. The word “pie,” however, first appeared in writing in 1303, around the time that medieval Europeans used their abundance of firewood, wheat, butter, and lard to produce pies as we know them today.
These medieval European pies consisted of “coffins” of dough that served as baking dishes, since actual pans were rare. Most of these pies were not made of the delicate, flaky crusts we prefer today, but thick (about two inches), simple crusts that were discarded by the wealthy and given to the peasantry. Recipes for more delicate pie crusts started to appear in the sixteenth century. Early pies were often filled with a mix of sweet and savory ingredients, such as meat, custard, and fruit. Today, savory pies filled with beef, chicken, fish and mushrooms are popular in British pubs and chip shops as a fast and filling meal.
Wild Mushroom Pie Recipe
makes
prep time
40 mintotal time
1 hr 30 mincook time
50 minIngredients
- 1
Preheat the oven to 375 degrees Fahrenheit with a rack in the center.
- 2
Melt the butter in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- 3
Add all of the mushrooms and a pinch of salt and cook, stirring occasionally, until mushrooms and leeks are deeply browned in spots, about 10 minutes.
- 4
Add minced garlic, thyme, and white wine, and cook until the wine has almost completely evaporated, about 4 minutes.
- 5
Season mushroom mixture with salt and pepper to taste. Remove from heat and cool to room temperature.
- 6
Add the heavy cream and ¼ cup all-purpose flour to the mushroom mixture.
- 7
Roll out one sheet of puff pastry large enough to fit a pie dish on a lightly floured surface.
- 8
Transfer the puff pastry to the pie dish and trim excess dough.
- 9
Fill the puff pastry with the mushroom mixture.
- 10
Roll out the second puff pastry sheet and drape it over the top of the pie; trim any excess dough and press edges to seal.
- 11
Using a knife, cut slits in the pie crust to let air vent as it bakes.
- 12
Using a pastry brush, brush pie with beaten egg yolks. Sprinkle it with salt and pepper.
- 13
Bake on the center oven rack until golden brown, about 40–50 minutes.
- 14
Allow the pie to cool before serving.
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