The easiest Vegan Mushroom Pie you will ever make! With tender, juicy, meaty portobello mushrooms stuffed with sweet caramelized onions, and a sprinkling of thyme then topped with my quick and easy buttery, crisp pie crust. Oven and air fryer friendly!
"I made this for my family and it was a huge hit! Even with my kids who tend to be a little on the picky side when it comes to new things so it's definitely a keeper! " - Gwen ⭐️⭐️⭐️⭐️⭐️ More reviews →
In this post:
Pie is one of my favorite things EVER but it can be time-consuming and difficult to make. No worries here though because these Easy Vegan Mushroom Pies are the answer to your pie prayers!
These individual mushroom pies are made from scratch but are SO quick and easy. The base of the pie is a meaty portobello mushroom which is stuffed full of sweet caramelized onions and thyme, and then the rich, buttery, crispy pastry nestles on top. So simple and a dream to eat. They can even be made in advance and baked later!
To make this recipe you will need:
- Portobello mushrooms - No subs here. These are the only mushrooms you can use in this recipe. See my tips below for choosing the perfect mushrooms. They must be the right shape.
- Onions - Yellow or red onions are best.
- Thyme - Dried or fresh. It works so well with the mushroom and onion!
And then, for the crust, you can make the super quick and easy pie crust recipe that's included, or you can use my healthy pie crust if you'd like the recipe to be oil-free, or you can buy it ready-made. Many store-bought pie crusts are accidentally vegan.
If you're making the crust you will need:
- Flour - All-purpose flour, or plain flour if you are in the UK.
- Vegan butter - Any will do but a harder variety like Earth Balance or Miyoko's will give you a crisper, flakier result than the really soft margarine-style vegan butter.
- Salt - Just a touch!
And then to brush the crust:
- Maple syrup & dairy-free milk - This is our "egg" wash. It's great for turning your pie crusts nice and golden. You could just use a bit of oil instead though if you don't have any maple syrup.
Choosing The Perfect Portobello Mushrooms
For this recipe, choosing the right-shaped portobello mushrooms is key. They should be nicely domed and when turned upside down they should have a concave/ almost shallow bowl shape so they have space to hold the caramelized onions. You ideally want to be able to fill the cavity really generously before topping them with the crust. If they are the flatter ones that you sometimes find there will be no space to put your caramelized onions.
How To Make The Easiest Vegan Mushroom Pies EVER!
Can't wait to make these gorgeous little pies? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:
- Caramelize the onions in a pan then leave them to cool.
- Cut the stems out of the mushrooms and wipe them clean. To save wasting them you can chop them finely and add them to your gravy or save for another dish like an omelette, bolognese, soup, or curry.
- Make the pastry (or use store-bought), then cut circles a little bigger than the mushroom tops. You can use the mushrooms as a rough template.
- Fill the mushrooms with the caramelized onion, and sprinkle with thyme, salt & pepper.
- Cover with the pastry rounds and crimp the edges or press them down all around with a fork.
- Brush with dairy-free milk & maple "egg wash" then bake or air fry.
Making In Advance
These little pies can be prepped and assembled in advance. Once ready place them carefully in an airtight container (without crowding them) for up to 2 days. Remove from the fridge, place on a baking tray, brush with "egg wash", then bake.
I love to serve my Easy Vegan Mushroom Pies with one of these potato dishes:
You will have some offcuts left over after making this. I always make jam tarts with mine! Roll it out about ⅛ inch thick and cut circles big enough to line a muffin tin, or just grab pieces and press them into the muffin tin with your fingers so it lines the bottom and comes up the sides a bit. Fill ¾ of the way with jam of choice then bake at 375°F (190°C) for 12 to 15 minutes or until the jam is bubbling and the pastry crisp. Be sure to wait for the jam to cool down before attempting to eat. It will be scalding hot!
Yes! Saute the onions in a drop of water instead of using oil, and for the crust use my Healthy Pie Crust recipe (half the recipe).
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Easy Vegan Mushroom PiesAuthor:
- 2 large portobello mushrooms , see recipe notes for tips on choosing them
- 2 teaspoons olive oil , or a few drops of water for oil-free
- 1 medium yellow or red onion , cut in half then sliced into very thin half moons
- 1 teaspoon sugar , optional
- 1 teaspoon dried thyme
- 2 pinches each of salt & pepper
For the crust
For the 'egg' wash
- 3 tablespoons milk of choice
- 1 tablespoon maple syrup , or just use milk but it won't be quite as golden
- OR a little olive oil
- Preheat oven to 420 °F (215°C).
- Heat a small pan over medium heat, add the oil (or a few tablespoons of water), and once hot add the onion and sugar. Cook stirring frequently until brown, sweet, and caramelized (about 10 minutes). Remove from the heat and leave to cool completely.
- Remove the stems from the mushrooms with a sharp knife. Wipe the mushrooms clean with a dry cloth.
- Add the flour to a bowl and stir in the salt. Add the vegan butter and either cut it into the flour with a pastry cutter or fork or rub it in with your fingertips until it looks like coarse breadcrumbs.
- Add the cold water a tablespoon at a time stirring with a knife until you can form it into a smooth dough. You will probably need about 4 tablespoons but this will vary depending on your flour and the time of year. Try not to over-handle it.
- Lightly flour a clean surface and roll the dough out just big enough that both mushrooms can sit on it with about ½ an inch of pastry left around the edge of each one.
- Cut 2 circles (using the mushrooms as a guide) about ½ an inch bigger than each mushroom. The circle doesn't have to be perfect.
- Place the mushrooms upside down on a greased or lined baking sheet. Fill the bowl-shaped cavities with the cold caramelized onions. Sprinkle with dried thyme and a generous pinch/grind of salt and pepper.
- Top with the pastry circles. Crimp or press down with a fork all the way around the outside.
- At this stage, you can store the pies in the fridge for up to 2 days. Put them in an airtight container to stop them drying out, then when you want to bake carry on with the next step.
- Mix the milk and maple syrup in a small bowl and brush the top of each pie generously (or use a little oil instead). Use a sharp knife to make a small ½-inch incision in the middle of each pastry top.
- Place in the hot oven and bake for around 30 minutes until the crust is golden and crisp.
To air fry
- Prep as instructed. Lightly grease the air fryer basket and place the mushroom pies in it. Cook at 380° (193°C) or as close to that as you can with your settings, for about 13 to 14 minutes or until the crust is golden brown.
More Mushroom Recipes
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