Double Cream Garlic Herb Mushroom Pie
Recipe type: Entree
Serves: one pie
dairy, egg, soy and gluten free, vegan
  • 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)
  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.
Recipe by spabettie at