Home » Recipes » Desserts » » Wild Mushroom Pie with Parmesan Crust
by Annalise Sandbergon Jan 28, 2013 (updated Jan 23, 2020)
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5 from 1 review
A savory pie packed full of wild mushrooms, fresh herbs, and parmesan cheese.
I don’t very often venture away from the sweet stuff on my blog (I just can’t help it. My sweet tooth is out of control), but I confess that I dreamed about this pie for months before I finally got a chance to make it a reality.
It started back at Thanksgiving when I went a little pie crazy. Two months later I rolled up my sleeves, rolled out a variation on my favorite pie crust, and filled my kitchen with the smell of mushroomscooking with garlic and fresh herbs.Even my sweet tooth approved.
If the pie itself wasn’t great enough, the smell of everything baking together was incredible and made the wait almost unbearable.
Softened mushrooms were meant to be combined with a flaky butter crust, especially one flecked with parmesan cheese. Serve slices with a little salad on the side and you have a wonderful lunch or light dinner.
baking tip:What is an egg wash?
An egg wash is generally a mixture of egg and liquid (usually water or milk) brushed on before baking. It is used to aid in browning and add shine to the baked product. I usually stick with a mixture of a whole egg and water, but different combinations can produce different results.
- Whole egg = shine, pale color
- Whole egg + water = shine and color
- Whole egg + milk = shine and color with soft crust
- Egg white + water = shine and firm crust
- Egg yolk + milk = shine and color with soft crust
- Milk = color with soft crust
- Water = crisp crust
To make your egg wash, thoroughly whisk 1 teaspoon of liquid per 1 egg. Use a pastry brush to brush your product with a thin coating of the egg wash.
More Baking Tips »
5 from 1 review
Wild Mushroom Pie with Parmesan Crust
Servings: 10 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr
Chill Time: 1 hour hr 15 minutes mins
Total Time: 2 hours hrs 45 minutes mins
A savory pie packed full of wild mushrooms, fresh herbs, and parmesan cheese.
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Ingredients
For the crust:
- 2 ½ cups all-purpose flour (315 grams)
- 1 teaspoon salt
- 1 cup unsalted butter , cold and cut into cubes (226 grams)
- ⅓ cup parmesan cheese , grated (50 grams)
- ½ cup buttermilk , cold (118 ml)
- 1-2 tablespoons vodka or water , cold
For the filling:
- 2 tablespoons butter (28 grams)
- ½ cup onion , minced (60 grams)
- 1 garlic clove , minced
- 1 lb mixture of sh*take, oyster, chantarelle, and/or portabello mushrooms , sliced (450 grams)
- 1 lb cremini or button mushrooms , sliced (450 grams)
- 2 teaspoons coarse salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup heavy cream (115 ml)
- ¼ cup all-purpose flour (30 grams)
- 1 tablespoon fresh herbs rosemary, thyme, and/or sage
- ⅓ cup parmesan cheese , grated (50 grams)
Instructions
To make the crust:
Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.
Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time.
Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days. For more help, see my pie crust tutorial.
To make the filling:
Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the sliced mushrooms and cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.
While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Dump mixture into the bottom pie crust. Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.
Bake at 350°F until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.
Store pie in the fridge. If desired, reheat pie at 350°F for 30 minutes.
Calories: 419kcal, Carbohydrates: 32g, Protein: 10g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 110mg, Sodium: 864mg, Potassium: 397mg, Fiber: 2g, Sugar: 3g, Vitamin A: 965IU, Vitamin C: 2mg, Calcium: 120mg, Iron: 2mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
originally published on Jan 28, 2013 (last updated Jan 23, 2020)
21 comments Leave a comment »
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21 comments on “Wild Mushroom Pie with Parmesan Crust”
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Stephanie @ Girl Versus Dough — Reply
This is STUNNING and I am definitely going to make this as soon as possible. Yummy!
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Katrina @ Warm Vanilla Sugar — Reply
Oh my! I loooove mushrooms made like this. Great recipe!
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kelley {mountain mama cooks} — Reply
This is absolutely gorgeous. The perfect thing to serve for a luncheon or light brunch. LOVE, LOVE, LOVE it!!!
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Allie {Urban Feast} — Reply
Mushrooms are definitely one of my favourite foods, this is going on the recipe list for next week!
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Noelia — Reply
I will prepare this pie. I love it!
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Isabelle @ Crumb — Reply
This pie looks ah-mah-zing! I have more of a salt tooth than a sweet tooth, so this is definitely up my alley… especially because I’m a sucker for mushrooms in just about any form. Love the idea of spiking the pie crust with Parmesan.
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Mushrooms Canada — Reply
All of your photos are absolutely stunning! Thanks for sharing this recipe, it’s the perfect treat this time of year!!
-Shannon
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Annalise — Reply
Thanks so much!! Glad you like the recipe, can’t go wrong with mushrooms! 🙂
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Belinda @themoonblushbaker — Reply
I love pies and mushrooms! This is something I HAVE to have now. thanks for the egg wash tips, I never knew that the topping could have such a large effect.
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Annalise — Reply
Thanks for the comment! I usually only use an egg wash of egg + water in my baking, but it is nice to know you have other options, huh? 🙂
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Winnie — Reply
Oh my word that looks delicious! I love mushrooms and the idea of Parm in the crust is making me want it now (it is 8:30 am..). Thanks for the recipe and the cool egg wash explainations. I only have done milk/egg or water/egg.
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Sonja — Reply
Any thoughts on freezing? I am drooling here, but I need to make a week’s worth of vegetarian meals ahead of time so that my in-laws can’t pressure me into spending my life in the kitchen. I’m hoping I can do this, but I’m bookmarking it for later if you don’t think it will work!
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Anthony Mclaughlin — Reply
Why not a steak and ale mushroom pie ,with a flaky pastry.
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Annalise — Reply
Sounds delicious to me!
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Anthony Mclaughlin — Reply
Steak and mushroom pie.
1 1b lean sirloin
I whole onion
2 once butter
small container mushrooms
salt pepper garlic.tea spoon
1 cup beef stock
1 cup of flourcut sirloin into bite size chunks
place into zip lock bag
add flour salt pepper garlic
shake well until coverd
heat pan two ounce butter
fry steak until golden not fully cooked
remove set them in dish
keep remains in pan add 2ounce butter
slice onions thin add to pan cook golden brown add mushrooms just so they are tender
heat stock
add steak mushrooms and onion to stock.
place in bowl with lid’ into oven 350 deg 2 hours
remove place in fridge over nightflaky pastry pack
pie dish roll out pastry place on bottom of dish
take out filling skim top
filling into pie base add small salt
egg yoke milk mix brush edge of pie base
roll out pastry cover trim edge and pinch
egg and milk mix brush pie top
punch hole center of pie with skewer
place in oven 350 until golden brown
let rest.
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Jeannie — Reply
I have made this pie at least a dozen times now… delicious! Thank you for bringing this pie into my life 🙂
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Annalise — Reply
So happy to hear you’ve enjoyed this recipe so much. Thanks Jeannie!
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Mary — Reply
Hi Annalise,
Thanks for the wonderful recipe! I made it the centerpiece of my Mother’s Day Brunch and it was fabulous! Check out my pie of the week. I put a link to your site in my post. I will check back from time to time for recipe ideas. Many thanks!
Mary (a.k.a The Pie Lady)
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Annalise — Reply
I’m so happy to hear you enjoyed the recipe, Mary! Thanks for the comment!
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Lauren — Reply
Has anyone done this pie with some spinach added? I would like to try experimenting with this but not sure how much to go with!
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Claude P. — Reply
This is, without a doubt, one of the best things I’ve ever made and eaten. It’s nice and flavourful, and the Parmesan pie crust is INSANELY GOOD.
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