Mushroom Pie

Mushroom pie with fresh mushrooms, Monterey Jack cheese, sour cream, eggs, parsley, garlic, and cream.

Mushroom Pie
Elise Bauer

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

Total Time 0 mins
Servings 4 to 6 servings

A few shiitake mushrooms added to the cremini or button mushrooms can really dial up the mushroom flavor in this mushroom pie, so if you have them, use them! If not, no worries, the mushroom pie will still be wonderful without them.


  • 1 basic pie dough recipe, rolled out and lining a 9- or 10-inch pie dish, or 8 x 8-inch baking dish, frozen for at least 30 minutes (or 1 deep-dish frozen pie crust)

  • 2 tablespoons butter

  • 1 pound cremini or button mushrooms, sliced 1/4-inch thick

  • 4 to 5 shiitake mushrooms, caps only, sliced (optional)

  • 1 clove garlic, minced (about 1 teaspoon)

  • Salt and pepper

  • 1/4 cup cream

  • 1/2 cup milk

  • 1/3 cup sour cream

  • 2 eggs, lightly beaten

  • Dash ground cardamom or nutmeg (optional)

  • 1 tablespoon chopped fresh parsley

  • 1 cup (4 ounces) Monterey Jack cheese


  1. Pre-bake the pie crust:

    Preheat oven to 350°F. If using a homemade pie crust shell, freeze it for at least 30 minutes, then line the inside with heavy aluminum foil, pressing it against the sides. Fill with pie weights—dry beans, dry rice, or sugar work well. Bake for 40 minutes.

    If using a store-bought frozen pie crust, preheat the oven to 375°F. Thaw the crust for 15 minutes at room temperature. Poke the bottom and sides of the pie crust all around with the tines of a fork. Place an empty pie pan of the same size inside the crust OR line the inside with heavy aluminum foil, and fill with pie weights—dry beans or rice work well. Bake the pie shell on a baking sheet in the center of the oven for 12 minutes, or until it just barely starts to brown.

    Remove from oven and let cool.

  2. Sauté mushrooms, garlic:

    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.

    Elise Bauer

    Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

  3. Make cheese egg filling:

    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.

    Elise Bauer
  4. Assemble pie:

    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.

    Elise Bauer
    Elise Bauer
  5. Bake:

    Bake at 350°F for 30-35 minutes, until lightly browned on top and a tester inserted into the middle comes out clean. If you find the crust edges getting too browned, put some foil around the top of them or use a pie protector.

    Elise Bauer

    Remove from oven and let cool for 10 minutes before serving.

Mushroom Pie
Elise Bauer
Nutrition Facts (per serving)
520 Calories
35g Fat
40g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 520
% Daily Value*
Total Fat 35g 45%
Saturated Fat 16g 82%
Cholesterol 109mg 36%
Sodium 511mg 22%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 13g
Vitamin C 4mg 21%
Calcium 211mg 16%
Iron 3mg 16%
Potassium 426mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.