Creamy Mushroom Pie


It’s Pi π Day today and I have decided to share with you this delicious recipe for a creamy mushroom pie! I have made this filling on several occasions and it was always well received and disappears quickly. 🙂

I love anything with pastry as a comfort food… and this creamy mushroom filling takes creates next level pies! It is packed with flavour, is rich and creamy, and you get a ‘meaty’ texture with the use of oyster mushrooms. I can give you a guarantee that this pie will be a great hit with both vegetarians and meat-eaters.

I have used a buttermilk-based dough for this pie. However, if you follow a vegan diet, I would suggest the oil-based dough recipe which you can find here. Your results will be just as great! 😉

This kind of filling is great for a family-sized pie and also works great in small hand pies.

Creamy Mushroom Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Rich and creamy with a 'meaty' kind of texture


For the pastry:

  • 240g buttermilk
  • 75g butter, melted
  • 2 eggs
  • 1 tsp salt
  • 300g plain flour
  • 200g wholemeal flour

For the filling:

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 carrot, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes (optional)
  • 300g white mushrooms, roughly chopped
  • 300g oyster mushrooms, roughly chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 150g frozen peas, thawed
  • Salt & pepper

For the cream sauce:

  • 2 tbsp butter*
  • 50g plain flour
  • 225g vegetable stock
  • 100ml milk*
  • Salt & pepper



For the pastry:

  1. In a large mixing bowl, combine the buttermilk, melted butter, eggs and salt. Whisk all ingredients together.
  2. Mix in the flour to form a rough dough. Knead for a few minutes, wrap in plastic and place it in the fridge for at least 30 minutes.

For the filling:

  1. In a large saucepan, heat the olive oil and add the onion and the carrot. Cook for 8-10 minutes until tender.
  2. Add the garlic and chili flakes and cook for another minute. Mix in the peas and cook for another minute.
  3. Remove the vegetables from the pan and set aside.
  4. In the same pan, heat 2 tbsp olive oil and add all the mushrooms and let it cook uncovered for around 5 minutes without stirring.
  5. Add in the dried herbs and stir everything together. Let it cook off for another 5-8 minutes until the mushrooms have a nice colour.
  6. Remove from the heat and set aside.

For the cream sauce:

  1. In a small saucepan over medium heat, melt the butter.
  2. Add the flour and cook for a few minutes.
  3. Slowly add the vegetable stock while whisking constantly to avoid any lumps.
  4. Add the milk of your choice and season with salt and pepper.
  5. Cook for another 5-8 minutes until the sauce has thickened.
  6. Take off the heat and set aside to cool.

To assemble:

  1. Preheat the oven to 180 degrees Celsius. Line a baking sheet with baking paper or silicone mat.
  2. Mix the vegetable filling and cream sauce together.
  3. Take 1/3 of the dough and roll it out into a circle. This will be the base of your pie. Place it on the prepared baking sheet.
  4. Place the filling over the rolled out dough leaving about 3 centimetres around the edge.
  5. Roll out the remaining dough into larger circle and cover the pie filling. You should end up with a dome-shaped pie. Seal the round edges at the bottom together and trim any excess.
  6. Cut a small hole on top of the ‘dome’ to let steam off while in the oven. Use any excess dough to decorate the pie.
  7. Use some egg-wash or olive oil to glaze the pie.
  8. Bake in a preheated oven for 30-35 minutes until nice and golden on the outside.
  9. Let it rest for at least 10 minutes before cutting into the pie.


*For a vegan recipe, you can opt to use vegan butter alternative and any plant based milk. I have made it using oat milk.

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