Thursday, March 21, 2013

Super Easy Mushroom Pie

Today's lunch features one of Kidlet's absolute favorite comfort foods: Mushroom Pie! I can't remember now how I first stumbled upon this recipe but it is simple and delicious! Despite being Spring now it's still quite cold where we are so this was a welcome warm supper turned lunch!

Main Compartment: Mushroom Pie

Large Side Compartment: Salad

Small Side Compartment: Satsuma and grapes

Super Easy Mushroom Pie



* 2 1/2 cups chopped onions
* 3 tablespoons butter
* 8 cups chopped mushrooms
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* lots fresh ground black pepper
* 8 ounces cream cheese


* 2 1/2 cups flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup butter
* 1 cup sour cream
* flour, for coating the dough and board for rolling


* 1 egg
* 1 tablespoon milk


1. Saute the onions in butter in a large skillet.
2. When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
3. Add the seasonings.
4. Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
5. Remove from the heat and set aside until crust is ready.
6. Preheat oven to 400°F.
7. For the crust, combine the flour, baking powder and salt in a large bowl.
8. Cut in the butter just enough to achieve a crumbly mix.
9. Stir in the sour cream to form a soft dough.
10. Generously dust the dough with flour and form into a ball.
11. On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
12. Trim the edges.
13. Fill with the mushroom mixture.
14. Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
15. Weave the strips into a lattice over the filling.
16. Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
17. For the glaze, beat the egg and milk.
18. With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
19. Bake the pie for 25-35 minutes, until the crust is puffy and golden.


  1. That looks absolutely delish!!! I may have to try making the Mushroom pie!

  2. I actually have all the ingredients to make this! I'm gonna have to make it over spring break one day :]

    I think I will cut the recipe in 4 and make them in cupcakes though because I don't have a pie pan.


  3. I love mushrooms and your mushroom pie looks so delicious! Thanks for sharing the recipe.:)

  4. That looks amazing. Thanks for including the recipe. I can't wait to try it!

  5. We love this recipe. You may have gotten the recipe from Sundays at Moosewood Restaurant (p. 269). The recipe is especially good when using a mix of mushrooms (shitake, crimini, button & morel) and onions (vidalia, spanish & cipallini). Pie crust is also good for chicken pot pie.

    Never thought to send it in kid lunch, but will try now.


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