Mushroom Pie

Call this mushroom pie a California quiche, with its Monterey Jack cheese, parsley, eggs, sour cream, garlic, and a whole pound of mushrooms. Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go.

Mushroom Pie Recipe

  • Yield: Serves 4-6.


  • 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
  • 2 Tbsp butter
  • 1 lb sliced mushrooms
  • 1 large clove garlic, minced
  • Salt and pepper
  • 1/2 cup cream
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 eggs, lightly beaten
  • A dash of ground cardamom or nutmeg (optional)
  • 1 Tbsp chopped fresh parsley
  • 1 cup grated Monterey Jack cheese


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1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.


2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.

mushroom-pie-4.jpg mushroom-pie-5.jpg

4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.

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  1. Garrett

    I can attest to the yumtasticness of this recipe, I was eager for seconds when I tried it. I plan to make it myself later this week for a quick dinner.

  2. Dasha

    You are my lifesaver! “Someone” forgot to make dinner reservations for tomorrow night and I was trying my best to come up with something easy but festive that I can make and you go ahead and answer all my prayers with this. Thank you!

  3. Ashley

    Yummy! That looks so tasty. I wonder if it’d be okay with all milk and no cream.

  4. JEP

    Amazing photo!! This is the perfect recipe for my tastes!

  5. lydia

    Perfect for the potluck breakfast we’re going to after our First Light bonfire tomorrow morning! Happy new year, Elise. Thanks for another year of wonderful recipes.

  6. jonathan

    Cardamom, mushrooms and cream…cardamom, mushrooms and cream…deja vu? I’ve seen this combo somewhere recently, I…just…can’t…remember…

    With Garrett’s testament to the yumtasticness of this recipe, how can I not try it?

    And with Elise’s clever titling of it as a Mushroom ‘Pie’ (and not a quiche), I can eat it without suffering the slightest sense of emasculation.

    Happy New Year. May it be the most yummerrific one yet.

  7. Sunny

    This looks absolutely fabulous. Question:If this is made ahead,does it reheat well? Or could I premake this w/o baking right away and let it sit for a day before baking? Would using baby portabellos work ok? Or is this best with just reg. button mushrooms?

    I have eaten leftovers reheated in the microwave and they were great. If you make ahead, keep the filling and the pie tin separate until cooking, or the crust will absorb the filling and get soggy. ~Elise

  8. Laura

    OMG, my husband would love this. Just a quick question – what sort of mushrooms do you prefer to use? I’m not normally very fond of mushrooms (though I’ll try them on this) so I have no idea what’d work.

  9. Bernice Lee

    The “pie” worked like a treat (even tho I was out of Monterey Jack and only used cheddar). And all the seven men round the dinner table ate heartily, with nary a thought for their sense of manliness. I wish I could give you a big hug!!

  10. Sherri

    I made this yesterday and it’s delicious. My husband loved it too. It’s great for leftovers too. I’m not surprised because every recipe I made from this site is both reliable and delicious. Thank you! Also, you should write a cookbook (if you haven’t already).

  11. milan kapadia

    This sounds great. What kind of mushrooms would one use for this?

    Cremini, button, or wild mushrooms such as chantrelles. ~Elise

  12. Traci in Texas

    Wow! Three of my favorite items … cream, cheese, and mushrooms!! :) I cannot wait to try this one … Thanks!

  13. Jen

    I wonder, how would this hold up without a crust? We aren’t much for pie crust here, but the recipe sounds fabulous.

  14. Alex

    This was a wonderful recipe! I substituted leftover brie and raclette cheese and my, was it good. Posted some photos on my blog. Thanks!

  15. jeena

    Now that is what I call a mushroom pie! :-)

  16. AK

    Elise, I just made your pie. It was fabulous. Everyone raved. Thanks and keep up the good cooking!

  17. Caridul

    Ohh… This couldn’t be better.
    I love mushrooms and I love pies but I never thought in mix the two together. Genius.

  18. Priscilla

    “oh my gosh… this recipe is a keeper” from my meat loving boyfriend. Big thanks :)

  19. jamila

    Hello Elise,
    This is the first time I made a pie crust or a pie, and the result was super good. However, my oven was too hot at 425F for baking and burnt the edges of pie crust…was it that the 425F was only for step 1 and a lower setting was to be used for the baking? Nontheless, everyone still loved the pie, minus the burnt edges

  20. Jamie

    OMG, this pie was good. I’m a veggie, but my bf and my dad are not… and both of them loved it as a main dish. The cardamom/mushroom combo was ungodly good. Awesomeness.

  21. Kyle

    Many years ago Bon Appetit magazine printed a recipe very similar to this one, except that it included shredded zuccini. It is one of my favorites, so I will definitely need to try this one.

  22. Anonymous

    I have made similar without the crust more like a cassarole or appetizer. Throw in some grated baked potatoes and turn down the heat 1/2 way through baking, use a metal non-stick pan (sprayed w oil) instead of glass. Another alternative, the triangle hashbrowns that are frozen, or tator tots, brown them up in the baking pan then pour over the egg and mushroom mixture and bake until done. Guaranteed GOOD!

    Add fresh asparagas, sauted onions, fresh brocolli, (fire roasted chopped) red peppers, sliced olives green or red. Whatever else you have on hand or sounds good. If you like shellfish add it raw, or any cooked meat, pepperoni, cooked sausage, etc.

  23. Alice

    Thank you, Elise! This recipe saved my life last night. After a long day at work, hitting the gym, and my weekly grocery shopping, I was still able to put a homemade dinner on the table in less than an hour. And it was delicious to boot!

  24. Linda

    Thank you, Elise! This was a delicious recipe. We got home late this evening and you saved the day – er, night – again. Very, very good. I will add this to my list of dinners for Lent.

  25. Todd

    I made this for dinner last night and it was delicious! I’m so glad I found your site; it is just full of tasty recipes!

  26. Ashley

    I made this last night for dinner and it was great, except next time I think I will use a sharp cheddar cheese instead. I think it would add a little more bite. It was also very easy and quick which are two things I always appreciate.

  27. Jane

    Thanks for this recipe. My girlfriend is vegetarian and this worked out well for both of us. I used baby bellas with no problems. We’re looking forward to leftovers tomorrow. Great site, too!

  28. Bianca

    I’ve tried this a few days ago and I couldn’t believe how good it was! Mouthwatering! Thank you very much for sharing this. Oh, and I’ve also sticked to your pie dough recipe, it’s the best pie dough I’ve ever made so far!
    I used Greek feta cheese for this, it turned out perfect.

  29. Chaya

    This is our kind of food. We love mushrooms and we love dairy with mushrooms. I could see this as a regular meal.

  30. penelope

    This recipe is amazing – I try to make it once every two weeks. I’m very inexperienced in the kitchen so people are always surprised when I make this.

    I’ve begun to experiment a bit with the ingredients and some additions/substitutions that have worked for me are adding shallots+spinach to the mushroom filling and substituting white cheddar and swiss for the monterey.

  31. Sara

    I loved this mushroom pie and the fact that it turned out perfectly set up and so tasty. My family also loved it and my husband said he wept when he ate the last of it at work. To this recipe I added the following ingredients: 1 t. thyme, pinch of cardamom, 1/4 t. garlic powder, 1/8 t. cayenne, and one onion chopped sauteed a few minutes before adding the mushrooms. To top this recipe off, I add a dollop of sour cream on top before serving.

  32. Buthaina

    I just made this recipe (I added chicken, green and yellow pepper) and it was EXTREMELY DELICIOUS.
    *And oh, I found out by coincidence that today is the pie day!*

    Thanx a lot for the delicious recipe =D

  33. Jill

    i made this last week and what a hit it was ,my husband is quite a picky eater and he woofed it down like it was going to disappear lol. got my pastry chilling in the fridge for one today , we prefer ours using a 1/4 cream and 3/4 milk and also eating it at rom temp. thank you
    for such a delicious recipe .

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