Magnificent Mushroom Marvel: A Vegan Pie that Will Wow!
Hey there, fellow food enthusiasts! Feeling the chill in the air? Yeah, me too! That's why I've been craving something warm, comforting, and absolutely delicious – and boy, have I got the perfect recipe for you! Get ready to fall in love with this incredibly flavorful and easy-to-make vegan mushroom pie.
Now, I know what you might be thinking: "Vegan? Mushroom? Is that going to taste good?" Trust me on this one – it's not just good, it's amazing! This isn't your average sad, flavorless vegan dish. We're talking a rich, creamy, and cheesy experience that will have even the most dedicated meat-eaters asking for seconds. Plus, it's packed with good-for-you ingredients that will make you feel fantastic.
Why This Pie Rocks
- Effortless Elegance: This recipe is surprisingly simple to make, yet it looks and tastes like you slaved away for hours. It's perfect for a cozy weeknight dinner or a show-stopping centerpiece for your next holiday feast.
- Flavor Fiesta: We're talking a symphony of savory flavors here. Earthy mushrooms, fragrant herbs, a touch of balsamic tang, and a creamy cashew-based cheese sauce that's out of this world.
- Totally Customizable: Don't have the exact mushrooms listed? No problem! Use what you've got. Want to add a bit of heat? Throw in some red pepper flakes. It's your pie, make it your own!
- Make-Ahead Marvel: The filling can be made ahead of time, even frozen, making this pie a lifesaver when you're short on time.
Let's Talk Ingredients
- Mushrooms: I love using a mix of chestnut and cremini for their rich flavor, but feel free to use any combination you fancy.
- Fresh Herbs: Thyme and rosemary give this pie a lovely aromatic lift. If you only have dried, use a pinch as they have a more concentrated flavor.
- Balsamic Vinegar: This adds a touch of sweetness and acidity that perfectly balances the richness of the other ingredients. Go for an aged balsamic if you can; it makes a world of difference.
- Nutritional Yeast: This is the secret weapon that gives our cashew cheese its cheesy flavor. If you don't have it, you can substitute with a small amount of white miso paste, but start sparingly as it is potent!
- Tapioca Starch: This is our thickening agent. It creates a beautiful, velvety texture for the cheese sauce, holding everything together. Cornstarch or arrowroot can be used but may affect the texture slightly
- Cashews: These create the creamy cheese sauce. If you're not a fan of cashews, soaked sunflower seeds work very well, or use a vegan cheese that melts to your liking.
- Breadcrumbs or Walnuts: A sprinkle of breadcrumbs prevents the pastry from getting soggy. If you are gluten free, use some coarsely ground walnuts instead
- Puff Pastry: Many commercially available puff pastries are vegan, which saves us so much time! Double-check the ingredients to be sure.
Recipe Time!
Okay, enough chit-chat – let's get cooking! Follow these simple steps to create your own delicious vegan mushroom pie:
Ingredients:
For the Filling:
- 45 ml / 3 tbsp olive oil, divided
- 3 large shallots, very finely diced
- 6 garlic cloves, very finely diced
- 1 tbsp thyme leaves and ½ tbsp chopped rosemary leaves
- 750 g / 26.5 oz mushrooms, sliced
- 30 ml / 2 tbsp aged balsamic vinegar
- 100 g / ¾ cup cashews, soaked in hot water for 20 mins or overnight in cold
- 3 tbsp nutritional yeast
- 2 tsp tapioca starch
- ½ tsp salt & ¼ tsp pepper, adjust to taste
For Assembly:
- 25 g / ¼ cup breadcrumbs or coarsely ground walnuts
- 320 g / 11 oz vegan puff pastry
- Eggwash: 2 tbsp plant milk, 1 tsp maple syrup, ½ tsp soy sauce
- Sesame, poppy, or nigella seeds, to decorate
Instructions:
- Sauté the Aromatics: Heat 1 tbsp of olive oil in a large frying pan. Add shallots and sauté over low heat until soft, then add garlic and herbs, season with salt and pepper. Remove from the pan and set aside.
- Sauté the Mushrooms: Heat another tablespoon of oil in the same pan, add mushrooms in batches until all cooked, seasoned with salt and pepper. Cook until they are dark brown and have released all of their water.
- Combine Flavors: Return the shallot mixture to the pan, add another tbsp of olive oil and cook for 5 more minutes then add balsamic and cook for another minute.
- Make the Cheese Sauce: In a mini blender, combine the soaked cashews, nutritional yeast, tapioca, salt, pepper, and 135 ml (½ cup + 2 tbsp) of water. Blend until smooth.
- Thicken the Sauce: Transfer the mixture to a pan and whisk over low heat until it thickens and becomes a little stretchy (about 2-3 minutes).
- Mix it All Together: Add the cheese sauce to the mushroom mixture and fold gently to combine. Let it cool completely before assembly.
- Assemble the Pie: Divide the pastry into two unequal parts, the smaller one will be the base. Sprinkle breadcrumbs all over the base, leaving about a 1.25cm margin for sealing. Spoon the mushroom filling on top, creating a mound and then sprinkle with more breadcrumbs. Cover with the larger pastry sheet, gently molding it over the filling without stretching. Using your fingers and a fork, seal around the edges, trim off any excess pastry, brush with eggwash and sprinkle with seeds. Make a few slits in the top to release steam.
- Bake: Refrigerate for 30 mins and preheat the oven to 200°C / 390°F. Place a pizza stone or upside down baking tray in the oven while preheating. Bake for 25-30 mins until the pastry is puffed up and golden brown.
- Cool and Serve: Let the pie rest for at least 30 minutes before cutting.
Tips and Tricks:
- Feel free to experiment with different types of mushrooms and herbs to find your favourite flavor combinations.
- If you're making this for a special occasion, try using a decorative pastry cutter to create a beautiful pattern on top of the pie.
- This pie is delicious served with a side of roasted veggies or a fresh green salad. Great hot or cold
Share the Love!
I hope you love this vegan mushroom pie as much as I do! If you try this recipe, please take a photo and tag me in your post - I can't wait to see what you all come up with. Until next time, happy cooking!
Happy Cooking!