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Home » Dinner » Double Cream Garlic Herb Mushroom Pie

Double Cream Garlic Herb Mushroom Pie

Last Updated March 2, 2021. Originally Posted March 12, 2015 By Kristina Sloggett 14 Comments

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Double Cream Garlic Herb Mushroom Pie satisfies your hearty, cheesy vegan comfort food cravings, perfect for Pi Day or a Friday!

 

whole Double Cream Garlic Herb Mushroom Pie, with Pi symbol cut into top crust

See all of our pie recipes for Pi Day!

Longtime readers of spabettie know I love my pie. I also love Pi.

I make a Pi tribute pie every year, and those years I have had a blog, I have shared them with you.

This year, Pi Day is extra nerdy special – not only it is the year ’15, this year we can also take Pi out a few more decimals at 9:26 am, and 53 seconds.

I made a savory pie this year, using Miyoko’s Creamery Double Cream Garlic Herb which melted beautifully into the crimini and shiitake mushrooms.

Longtime readers may also remember that sautéing onions and mushrooms in butter is one of my favorite things. Adding vermouth takes it to such a fragrant level of goodness, and instantly transports me to holidays. Mmm.

slice of Double Cream Garlic Herb Mushroom Pie, full pie in background

Double Cream Garlic Herb Mushroom Pie

YIELD: one pie

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

2 tablespoons dairy / soy free butter
1 yellow onion, peeled and diced
2 pounds mushrooms (one pound each crimini and shiitake), quartered
1/3 cup dry vermouth
3.25 ounces (half package) Miyoko’s Kitchen Double Cream Cheese
1 cup cooked quinoa
gluten free pie dough (two – crust and top)

INSTRUCTIONS:

Preheat oven to 350 °F.

In large straight sided sauté pan over medium heat, sauté onion in butter until softened.

Add mushrooms, continue to sauté several minutes. Add vermouth and cheese, stir to incorporate as cheese melts. Add quinoa, stir to combine, remove from heat.

Roll out pie dough and carefully line pie dish.

Roll second pie dough for top, cut decorative shape of Pi.

Pour mushroom filling into pie dish, smooth into even layer.

Add top dough, pinching edges together to seal with bottom layer dough.

Bake at 350 °F for 35 – 40 minutes, until dough is golden and baked through. 

slice of Double Cream Garlic Herb Mushroom Pie

Math Nerd Comfort Food.

 

 

previous Pi :

 

Chocolate Peanut Butter Truffle Pie

Chocolate Peanut Butter Truffle Pie

 

Lavender Date Goat Cheese Pies

Lavender Date Goat Cheese Pies

 

Spicy Lentil Potato Pie

Spicy Lentil Potato Pies

 

Something fun: How to Calculate Pi by Throwing Frozen Hot Dogs

 

 

printable Double Cream Garlic Herb Mushroom Pie recipe:

 

Save Print
Double Cream Garlic Herb Mushroom Pie
Author: Kristina Sloggett
Recipe type: Entree
Serves: one pie
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 2 tablespoons dairy / soy free butter
  • 1 yellow onion, peeled and diced
  • 2 pounds mushrooms (one pound each crimini and shiitake), quartered
  • ⅓ cup dry vermouth
  • 3.25 ounces (half package) Miyoko's Kitchen Double Cream Cheese
  • 1 cup cooked quinoa
  • gluten free pie dough
  • (two - crust and top)
Instructions
  1. Preheat oven to 350 °F.
  2. In large straight sided sauté pan over medium heat, sauté onion in butter until softened.
  3. Add mushrooms, continue to sauté several minutes. Add vermouth and cheese, stir to incorporate as cheese melts. Add quinoa, stir to combine, remove from heat.
  4. Roll out pie dough and carefully line pie dish.
  5. Roll second pie dough for top, cut decorative shape of Pi.
  6. Pour mushroom filling into pie dish, smooth into even layer.
  7. Add top dough, pinching edges together to seal with bottom layer dough.
  8. Bake at 350 °F for 35 - 40 minutes, until dough is golden and baked through.
3.5.3208

 

 

slice of Double Cream Garlic Herb Mushroom Pie on a plate

 

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Filed Under: Baking, Dinner, Gluten Free, Meatless Monday, recipes, Vegan

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Comments

  1. Levan @ MyWifeMakes.com says

    May 8, 2015 at 10:51 am

    This Double Cream Garlic Herb Mushroom Pie looks fabulous – and COME ON, HOW CAN ANYONE NOT LOVE THE PI SYMBOL ON IT TOO?! Amazing! And you know what else? Just like Pi, I could eat this pie to infinity and beyond, in a highly irrational way. Amazing stuff. 🙂

    Reply
    • Kristina Sloggett says

      May 9, 2015 at 1:21 pm

      THANK YOU for your irrational joke. you get me, you really get me.

      Reply
  2. Vegangail says

    March 13, 2015 at 9:57 am

    Holy yumoly! Thank you for doing a savory pie. It looks sensational!

    Reply
  3. Dee Dee (My Midlife Kitchen) says

    March 13, 2015 at 9:40 am

    Oh yeah, heading to the farmer’s market tomorrow morning to get a stash of earthy goodness to use in this recipe. Looks de-lish.

    Reply
  4. Arman @ thebigmansworld says

    March 13, 2015 at 12:31 am

    PI day? There is an actual day? I need to celebrate it now…just to make this.

    Two times the cream = my kind of pie.

    Reply
  5. des @ lifesambrosia says

    March 13, 2015 at 12:05 am

    I love this! I mean how can you go wrong with double cream, garlic, herbs and mushrooms in a PIE??

    Reply
  6. Adriana Martin says

    March 12, 2015 at 9:37 pm

    In love with this pie and the Pi cutouts. Just too cute I need a cuter soon to try the spice lentil and the mushroom garlic options yummy!

    Reply
  7. Laura @ Sprint 2 the Table says

    March 12, 2015 at 3:35 pm

    I totally forgot about pi day!!!! Vegas just looked at me like I was nuts when I said we MUST celebrate by making a pie. Then she requested chocolate pie.

    Reply
    • Kristina Sloggett says

      March 12, 2015 at 4:15 pm

      your wife has excellent taste.

      obviously.

      chocolate pie sounds SO GOOD. happy Pi Day!!

      Reply
  8. Bianca says

    March 12, 2015 at 1:39 pm

    Miyoko’s Double Cream Cheese is soooo good. I can only imagine that this tastes like magic!!!!!!

    Reply
    • Kristina Sloggett says

      March 12, 2015 at 4:18 pm

      it does taste like magic! Miyoko’s cheeses are magic 🙂

      Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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