Ingredients You’ll Need and Why

Mushroom pot pie uses a surprisingly small number of ingredients, really, and the method is easy since you’re using store-bought puff pastry. These are my notes from recipe testing and you can find the full recipe card below.

• Mushrooms: a mix is ideal for best flavour and texture. I used oyster, cremini, king trumpet, and shiitake. Use mushrooms that you like. Button mushrooms alone won’t be as good, but still make a tasty pie. You should use a mix of varieties that you would typically eat. Don’t use canned mushrooms for this recipe.
• Carrots: if you don’t want to use carrots, you can sub another vegetable like leek or potato, or leave them out altogether.
• Wine: dry white wine is ideal. If you don’t drink wine or avoid alcohol, a small amount of white wine vinegar can replace the wine. Use 1-2 teaspoons depending on your desired level of acidity, and use it in the same way to deglaze the pan.
• Herbs: rosemary and thyme. Oregano would also be good, as would sage. See substitutions for thyme. If using dried herbs, halve the total amount.
• Arrowroot: to thicken the base. If using cornstarch, reduce the amount to 2 teaspoons and use in the same way.
• Water or vegetable broth: water is perfectly fine, as long as you season effectively. Use mushroom broth for a stronger mushroom flavour. There’s always one person who gets upset about the option to use water instead of broth or stock – but as long as you know how to add salt, of course you can use water. Store-bought stock cubes are essentially salt and a bit of starch and fat.
• Cashew cream cheese: this is optional, but replaces the heavy cream used in a typical pot pie. It adds a nice extra layer of creaminess (pictured had pepper added). Use store-bought or homemade. Crème fraîche is an excellent alternative, made with dairy or a good non-dairy version. If you want to use cream, reduce the amount slightly to prevent the filling from being too liquid.

How to Make Mushroom Pot Pie

The trick with this and most mushroom recipes is to properly sear the mushrooms. This reduces the water content, making the texture of the mushrooms meaty rather than chewy or squeaky. Don’t be afraid to use a hot pan for this and avoid stirring.

Step 1: make the filling and set it aside to cool before proceeding. This is very straightforward – simply cook the mushrooms first, then the onion, then the carrot. Deglaze with wine (this will lift any bits that have stuck to the pan, called fond), add broth and boil, then thicken. It must be cooled fully before topping with pastry.

Step 2: top with the rolled out puff pastry. Trim the excess, but don’t worry if there’s some pastry hanging over the edges. It can be rolled under. It should be a circle or square but not a rectangle that’s much longer on one side.

Step 3: crimp the edges and make a few slits for steam to escape. Puff pastry won’t keep a nice crimped edge like pie dough does so this is optional, but it is subtly visible once baked. If you forget to cut slits in the top the pastry will be soggy due to trapped steam and won’t rise properly.

Step 4: bake until golden, about 22 minutes, and serve hot. The pastry should be a dark golden colour but some vegan versions don’t brown as well. You can check for texture in that case – it should be crisp and shatter when pressed.

Expert Tips for the Best Pie

• Cool the filling first: if the mushroom filling is still warm when topped with the pastry, the fat in the puff pastry will melt and it won’t puff as well when baked. I always set it outside to cool, but depending on the time of year, you might need to give it some time, so prepare for that in advance.
• Mix the starch with water: starch for thickening, as used here, should always be mixed with a little liquid before adding to the pot. This prevents lumps and ensures even thickening once mixed in.
• Try homemade pastry: if puff pastry isn’t your thing, use a spelt coconut oil pastry instead. The cooking time will vary slightly, so cook until browned. Most store-bought puff pastry is made without dairy products, but you’ll have to check the ingredient list.
• Use an egg wash: if the pie doesn’t need to be vegan, you can top with an egg wash before baking to get a stronger golden colour.