Vegan Mushroom Pie Recipe

Vegan Mushroom Pie Recipe


  • 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


  1. Preheat oven to 420•F
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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). 
  6. 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. 
  7. 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. 
  8. 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.  
  9. 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. 
  10. 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. 
  11. 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. 
  12. 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. 
  13. Place in the preheated oven and bake for around 30 - 35 minutes until the pastry is crisp. 
Recipe source: avirtualvegan

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