I always feel like a good housewife when I make a meal like a savoury pie. I don’t know, it’s a silly throwback. Since I don’t really eat a lot of pie (unless I make it) making a savoury pie is always something fun to put into rotation. This week the #SundaySupper theme is fall. And a savoury pie is the best way to get some warmth in the kitchen. It’s something that can be made ahead and popped into the fridge or freezer before baking if you need something quick for a weeknight.

I don’t remember why I bought some dried mushrooms but they never got used. I couldn’t think of a good enough application. I got some huge portobello mushrooms from my CSA but I couldn’t bare to grill them yet again. That is how the mushroom pie came across. The portobellos are pretty meaty on their own and the reconstituted mushrooms give the pie some added texture. Instead of a regular pie crust that could be a bit heavy paired with the mushrooms I opted to used puffed pastry. You can make a lattice or just make a solid pie top and vent it so that it doesn’t explode. Exploding pies never go over well. Trust me.

Vegan Mushroom Pie Recipe Print Recipe Pin Recipe Ingredients 1 oz dried mushrooms

1 Tbsp olive oil

2 large portobello mushrooms diced

2 cloves garlic chopped

1/2 large white onion chopped

1/2 cup vegetable broth

2 Tbsp margarine

1 tsp oregano

1 tsp thyme

salt and pepper to taste

1 package frozen puff pastry thawed Instructions Rehydrate the dried mushrooms with hot water or broth for 15 minutes.

Preheat the oven to 350ºF

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; cook and stir for about 5 minutes, or until tender.

Reduce the heat to medium, and add the mushrooms, vegetable broth and spices. Cook and stir for about 10 more minutes. Add he margarine and it should thicken the sauce quite a bit.

Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork if you are not using a lattice top.

Bake for about 40 minutes in the preheated oven, or until golden brown.

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