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I followed the cooking instructions but the pie was not cooked fully. I had to adjust the temperature to 400 degrees and put it back in the oven for another 15 minutes. The bottom of the pie ended up being soggy. Too much liquid and not enough egg, I think.
Oh no, April! I am sorry to hear that. Is your oven properly calibrated? You’d be surprised what a difference that can make. It’s so sad when things don’t work out, especially after putting so much effort into it!
The garlic kills the taste and the monterey jack cheese has very little flavor. I would leave out the garlic and add more flavorful cheese like cheddar, mozzarella, pepper jack, etc. It wasn’t bad, but could be better.
I made my version of this for dinner tonight. I added bacon, & onion and sed cheeses that I had on hand, button and field mushrooms. I used chives as no parsley but it was very delicious. My wife enjoyed it as well :)
This recipe is great! My store didn’t have shredded Monterrey Jack so I substituted Swiss/Gruyere and it was wonderful. I will certainly make this again for dinner or brunch
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 .
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
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.
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.
This is our kind of food. We love mushrooms and we love dairy with mushrooms. I could see this as a regular meal.
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.
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!
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.
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!
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.
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!
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.
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.
“oh my gosh… this recipe is a keeper” from my meat loving boyfriend. Big thanks :)
Ohh… This couldn’t be better.
I love mushrooms and I love pies but I never thought in mix the two together. Genius.
Elise, I just made your pie. It was fabulous. Everyone raved. Thanks and keep up the good cooking!