Mushroom Pie

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.

  • Yield: Serves 4-6

Ingredients

  • 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, frozen for at least 30 minutes (or one deep-dish frozen pie crust)
  • 2 Tbsp butter
  • 1 lb 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
  • A dash of ground cardamom or nutmeg (optional)
  • 1 Tbsp chopped fresh parsley
  • 1 cup (4 ounces) grated Monterey Jack cheese

Method

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.

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.

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.

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.

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

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Gloria

    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.

    xxxxxyyyyy

  • Stephen Shell

    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 :)

  • Sarah

    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

  • 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 .

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • AK

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

    xxxxxyyyyy

  • 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

  • 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.

  • Chaya

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

  • 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.

  • 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.

  • 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.

    xxxxxyyyyy

  • 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!

  • 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.

  • 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.

  • Priscilla

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

  • Caridul

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

  • 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!

  • Jen

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

  • milan kapadia

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

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

  • 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).

  • 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!!

  • 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

  • Ashley

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

  • 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!

  • 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.