Mushroom Pie

August 30, 2006

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Yes! We finally have pictures!

I thought my first actual recipe should be something I haven’t seen online anywhere else. So here, I present to you: Mushroom Pie. I found this recipe in this slim volume: Biscuits and Scones by Elizabeth Alston. I picked it up years ago during a trip to Mystic, CT.

It’s a great little book–I’m sure I’ll be sharing more recipes from it in days to come. I follow her recipe almost exactly, but I do double the amount of crust. To me, it was just too flimsy and delicate with such a thin crust….but feel free to try it that way. The recipe below is for the thicker crust, just halve it to try it as she suggested.

It has so few ingredients, you think it might be bland—-but it’s not! I think it’s the olive oil crust that makes it—and I always use chicken stock in the crust (unless I’m making it for a vegetarian), so that makes it extra savoury, too. This is a great recipe in that it’s quick, can easily be done ahead (the two I made this weekend are in the freezer just waiting for me!) or even in stages. For example, if I had some button mushrooms that I didn’t get around to using, I’ll quickly make the filling and either keep it in the fridge (for a day or two) or the freezer, and just defrost when I’m ready to make the pie. If you make the pie in advance of when you’re going to serve it, simply reheat in foil in a slow oven. And it tastes great at room temp, too!

I’ve served this as an appetizer, a side dish and a main. When making it as a main or side, I make it in the traditional round shape, but for an appetizer, I shape the pie into more of a rectangle or oval. This makes it easier to cut into “squares” for serving.

Mushroom Pie


8 ounces fresh button Mushrooms, cleaned
1 Tbls. Butter
2 teaspoons a-p Flour
Freshly Ground Black Pepper to taste ( I use a very generous amount.)

Biscuit Crust:

2 cup a-p Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup Olive Oil
1/2 cup Chicken Broth (can substitute Milk)

To Make Filling:

Finely chop mushrooms by hand or in a food processor by pulsing, as you don’t want to make a paste (I use the food processor, only take a few seconds!); you should have about two cups. Melt butter in a large skillet over medium heat. Add the mushrooms and cook 5 to 7 minutes, stirring often, until any liquid has evaporated. Remove from heat; stir in flour and pepper. Spread the filling on a plate to cool quickly.

Heat oven to 425 degrees.

To Make Crust:

Mix flour, baking powder, and salt in a large bowl. Add olive oil and broth; stir to make a smooth pasty dough. Cut dough in half.

On an ungreased cookie sheet without sides, roll out one half the dough into a 10-inch circle (edges will be uneven). Put remaining dough between two sheets of wax or parchment paper and roll into a 9 inch circle.

Spread mushroom filling over dough on the cookie sheet to within 1 inch of the edge. Flip the 9-inch round from the wax paper onto the filling. Fold up the edges of the larger dough round and crimp to seal. Cut a few 2-inch slits into the top so steam can escape.

Bake 18-20 minutes, or until pale brown. Slide pie onto a wire rack; cool at least 10 minutes before serving.

Serves 8 to 10 as an appetizer, or 3 to 4 as a main dish.

Filed Under: Appetizer/Snack, Bread/Pastry, Mains, Recipe, Savory, Sides, Vegetarian-Friendly

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