Tender, juicy, meaty portobello mushroom, stuffed with sweet caramelized onions, a sprinkling of thyme, all topped with buttery, crisp pastry. This is seriously the easiest Vegan Mushroom Pie you will find & it’s soooo good!!! Perfect for making in advance too!
Pie is one of my favourite things EVER but they can be a bit time consuming to make. No worries though. I am here to save the day with this Easy Vegan Mushroom Pie! It’s the answer to your pie prayers. 🙏
It is so easy to make (check out my video below to see how), comes in individual but generous portions and can easily be made ahead of time. The pies will sit quite happily in the fridge for a couple of days before baking.
You can make your own pastry using my Easy Vegan Butter or you can use store bought vegan butter. My pastry recipe is really easy and literally takes a few minutes to make, but you can buy some ready made pastry to make life even easier if you want to. A lot of store bought pastry is accidentally vegan. Just check the labels.
The holiday hustle can be overwhelming. Comfort food and easy pie recipes are just what’s needed.
Just look at that crispy pastry top! ⬆︎
The base is the meaty portobello mushroom which is stuffed full of caramelized onions and thyme and the rich, buttery, crispy pastry nestles on top. It’s a dream to eat!
I love to serve this Easy Vegan Mushroom Pie with my Roasted Potatoes or creamy mashed potatoes, fresh steamed vegetables and a generous glug of gravy. The gravy from this Vegan Meatloaf recipe works particularly well with it or if you want something a little fancier my Vegan Red Wine Gravy is awesome too.
This is why I am loving this Vegan Mushroom Pie:
- It’s super easy & quick to make
- It can be made in advance
- You only need a few ingredients (even less if you buy pre-made pastry)
- It’s perfect if there are only 1 or 2 of you but also easy to make lots to feed a crowd
- It tastes amazing!
CHOOSING THE PERFECT PORTOBELLO MUSHROOMS
For this recipe, choosing the right shaped portobello mushrooms is key. When turned upside down, they need to not be flat. When you cut the stems out, they need to have space to put the caramelized onions so ones with good depth and almost a shallow bowl shape are necessary. That way you can fill them generously before topping them with the pastry. Watch my video below to see what my mushrooms looked like.
For more tips on how to select, care for and store mushrooms this article from Mushrooms.ca is really useful.
HOW TO MAKE EASY VEGAN MUSHROOM PIE
Pies don’t get much simpler than this!
- Caramelize some onions in a pan and leave them to cool
- Cut the stems out of the mushrooms and wipe them clean
- Make the pastry (or buy the pastry), and cut circles a little bigger than the mushroom tops
- Fill the mushrooms with the caramelized onion and sprinkle with thyme, salt & pepper
- Cover with the pastry rounds
- Brush with a milk & maple glaze and bake
That’s it. Let’s do this!
Easy Vegan Mushroom Pie
- 2 large portobello mushrooms , see recipe notes for tips on choosing th e perfect mushroom shape
- 1 teaspoon oil of choice , OPTIONAL - use water or broth to saute the onions if you prefer
- 1 medium onion , cut in half then sliced into very thin half moons
- 1 teaspoon sugar , optional
- 1 teaspoon dried thyme
For the pastry
- 130g / 1 cup all purpose flour , measure the flour by spooning into the cup and levelling with the back of a knife. Do not scoop. If in the UK use plain flour.
- ¼ teaspoon salt , finely ground
- 60g / ¼ cup + 2 tablespoons vegan butter , hard and cold
- a few tablespoons ice cold water
For the 'egg' wash
- 4 tablespoons milk of choice
- 1 teaspoon maple syrup , or other liquid sweetener
- Preheat oven to 420•F
- Heat a pan over a medium heat, add the oil (or a few tablespoons of water or broth) and saute the onions until golden brown. It will take around 15 minutes. Towards the end add the optional sugar to make them even more brown, sweet and caramelized.
- Remove the onions from the heat and leave to cool completely. If you need to hurry them along, remove them from the pan and spread out in a thin layer on a plate.
- Remove the stems from the mushrooms. (To save wasting them you can chop them finely and add them to your gravy). Wipe the mushrooms clean with a dry cloth. DO NOT wash them in water because they will absorb some then steam rather than roast.
- Add the flour to a bowl and stir in the salt. Add the vegan butter and either cut or rub it into the flour. I tend to rub it in with the tips of my fingers. When ready the flour will look like coarse breadcrumbs and there will be no lumps big lumps of butter. A few little tiny lumps are fine. (See my video to see how mine looked).
- Once the butter is rubbed in add the water a tablespoon at a time until you can form it all into a dough with your hands. It's important to do it gradually. You will probably need 3-4 tablespoons but all flour have different absorbencies so it will vary. The dough should be soft, come together well but not be sticky. If you do accidentally add a little too much water you can add a little more flour if you need to but avoid this if you can. Also only handle it as much as you need to. Over-handling pastry makes it tough.
- Lightly flour your surface and roll the dough out. You need to roll it just big enough that both mushrooms can sit on it face down and there be about ½ an inch of pastry all the way around each one.
- Once it's at that size cut a circle, using the mushroom as a guide about ½ an inch bigger than each mushroom. (See my video above to watch me do it). The circle doesn't have to be perfect.
- Remove the mushrooms and put them on a greased baking sheet top down. Fill their bowl shaped underneaths with the caramelized onions until they are level with the brim then sprinkle with a generous sprinkling of dried thyme and salt and pepper. It is really important that your onions are totally cool.
- Top the mushrooms with the pastry circles and use your fingers to pinch it in tight all the way around the edges. You can crimp it if you want it to look extra pretty but it isn't necessary.
- At this stage you can store the 'pies' in the fridge for up to 2 days. Just cover them with cling wrap 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 or cup then brush the top of each pie generously with it. Use a sharp knife to make a small incision in the middle of each pastry top.
- Place in the preheated oven and bake for around 30 - 35 minutes until the pastry is crisp.