This vegan mushroom pie satisfies your hearty comfort food cravings with a creamy herb mushroom filling and a light gluten free pastry.
recipe originally published March 12, 2015
Vegan Mushroom Pie
Longtime readers of spabettie know I love my pie. The former accountant and numbers nerd in me also loves Pi.
I make a Pi tribute pie every year, and those years I have had a blog, I have shared them with you.
I made a savory pie this year, a gluten free vegan mushroom pie. The filling is serious comfort food, combining crimini and shiitake mushrooms with this Vegan Boursin Cheese.*
Not only is this vegan mushroom pie just straight up comfort food, it is incredibly flavorful. Adding vermouth takes this pie to such a fragrant level of goodness, and instantly transports me to holidays. Mmm.
*This recipe has been updated to use our Vegan Boursin, or any easy to find garlic herb cream cheese. The previous brand was difficult to find for many readers.
Something fun: How to Calculate Pi by Throwing Frozen Hot Dogs
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- 2 tablespoons dairy free butter
- 1 yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 pounds mushrooms (one pound each crimini and shiitake), quartered
- ⅓ cup dry vermouth
- ¼ cup cashew cream
- ¼ cup fresh parsley, stemmed and minced
- 3 tablespoons fresh chives, trimmed and minced
- 1 cup cooked quinoa
- gluten free pie dough (two – crust and top)
- Preheat oven to 375 °F.
- Roll out pie dough and carefully line pie dish. Par bake at 375 °F for 15 minutes or until the pie crust is just turning golden.
- Cook quinoa according to instructions. Set aside when finished cooking.
- While the pie crust bakes and the quinoa cooks, make the mushroom filling:
- In large straight sided sauté pan over medium heat, sauté onion and garlic in butter until softened.
- Add mushrooms, continue to sauté without stirring for 4-6 minutes; this allows the mushrooms to caramelize for crisp edges.
- Allow the liquid from the mushrooms to evaporate completely. As the mushrooms cook, add another tablespoon of butter if needed.
- Add vermouth, cashew cream, parsley and chives to the cooked mushrooms. Stir to combine.
- Add cooked quinoa to the mushroom mixture. Stir to combine and remove from heat.
- Roll second pie dough for top crust.
- Transfer mushroom filling into pie dish, smoothing into an even layer.
- Add top dough, pinching edges together to seal with bottom layer dough. Slice vents in top crust, or carefully cut small decorative shapes.
- Bake at 375 °F for 35 – 40 minutes, until dough is golden and baked through.
Tips for the best savory pie
This gluten free vegan mushroom pie is a straightforward recipe with several steps. This is an easy method with a delicious result. Here are some tips for the best savory pie:
- If you are using a puff pastry, plan ahead to defrost it properly.
- If you are using a traditional pie crust, par bake the bottom crust before filling, topping with top crust, and baking fully.
- Having cooked quinoa already prepped is a time saver. If you don't have any on hand, cook the quinoa while you prep the rest of the ingredients.
How to cook perfectly caramelized mushrooms
Mushrooms have a high water content, so you want to allow that liquid to completely evaporate while cooking the mushrooms.
- Melt dairy free butter in a large skillet over medium heat.
- Add mushrooms to melted butter. Arrange in an even layer and then don't stir.
- Sauté for 6-8 minutes, until all liquid has evaporated.
- Add more butter during this process if needed; good caramelized mushrooms need fat. Once the mushrooms have a crispy edge, stir to flip over and continue to cook.
Variations on this recipe
For more fiber and nutrients, add more vegetables to this mushroom pie filling. Celery and carrots add great flavor, potatoes add to the comfort food aspect, and spinach or broccoli add color and beneficial greens.
In place of vermouth, add 1-2 tablespoons red wine vinegar to ⅓ cup vegetable broth for a flavorful alternative.
Smoked paprika adds a lovely warm flavor to this pie, and a small amount of chipotle peppers (one or two chipotles chopped, or even a tablespoon or two of the adobo sauce from canned chipotles).
In place of a pie crust, use puff pastry. We love this mushroom pie with a gluten free puff pastry top!
In place of fresh herbs, use these dried amounts instead:
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this mushroom pie within three days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
- Oven: Arrange single pie slices on a parchment lined baking sheet and bake at 375° F until warmed through.
- Air Fryer: Air fry single pie slices at 350 °F and check after 7-8 minutes. Check and continue heating for another couple minutes as needed.
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Amount Per Serving: Calories: 310Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 193mgCarbohydrates: 27gFiber: 7gSugar: 3gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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