If you need a great holiday dinner idea, this mushroom pot pie is easy to make, vegan (or vegetarian, depending on your needs), and absolutely delicious. I’m not a huge mushroom fan and I love this.
When I first switched to vegetarianism in my late teens, I was always so disappointed by the veg options at the holiday table. It was mashed potatoes and salad, no main for us. I think that vegetable pies are a wonderful option to provide that centrepiece for a plant-based main, both looking impressive and tasting great.
The mushroom filling can be made in advance and chilled until adding the pastry and baking. If you have a lot to make on the day you want to serve, you may want to consider doing this ahead of time.
- Mushrooms: a mix is ideal for best flavour and texture. I used oyster, cremini, king trumpet, and shiitake.
- Onion and Garlic: essential for best flavour. Onion is added after the mushrooms to ensure that the mushrooms are seared properly (more on that below).
- Carrots: switch this out for another vegetable if you prefer.
- Spices: sweet paprika, salt, and pepper. Herbs are the flavour stars here.
- Wine: dry white wine is ideal. If you don’t drink wine, see subs below.
- Herbs: rosemary and thyme. Oregano would also be good, as would sage. See substitutions for thyme.
- Peas: frozen is great. This adds a bit of freshness, much needed.
- Arrowroot: to thicken the base. Cornstarch can be used in an equal amount.
- Water or Vegetable Broth: water is perfectly fine, as long as you season effectively. Use mushroom broth for a stronger mushroom flavour.
- Puff Pastry: most store-bought puff is made without butter, so it’s dairy-free/vegan.
- Cashew Cream Cheese: this is optional, but replaces heavy cream in a typical pot pie. It adds a nice extra layer of creaminess (pictured had pepper added).
Step by Step
Notes and Substitutions
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.
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.
Use mushrooms that you like. All button mushrooms won’t be good, but you should use a mix of varieties that you would typically eat. Canned are a no-go.
It is vitally important to sear the mushrooms. They should be cooked on high heat, stirring very minimally, until any water has evaporated and they are browned. This creates the best texture (not soggy or chewy) and flavour.
If you don’t want to use carrots, you can sub another vegetable like leek or potato, or leave them out altogether.
If puff pastry isn’t your thing, use a spelt coconut oil pastry instead. The cooking time will vary slightly, so cook until browned.
More Mushroom Recipes
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Mushroom Pot Pie
- 2 teaspoons olive oil
- 700 grams mixed fresh mushrooms roughly chopped
- 1 medium onion diced
- 2 medium carrots thinly sliced
- 2 cloves garlic minced
- 2 teaspoons fresh herbs rosemary and thyme are excellent
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- ¼ teaspoon paprika
- 100 ml dry white wine
- 300 ml water
- 1 tablespoon arrowroot flour + 1 tablespoon water
- 3 tablespoons cashew cream cheese optional
- 1 package puff pastry trimmed to fit baking dish (about 200 grams)
- Preheat the oven to 200°C (400°F). If the pan you’re using isn’t oven-safe, set aside a baking dish.
- Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.
- Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.
- Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.
- Add the carrots and cook for 2-3 minutes.
- Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.
- Pour in the wine. This will deglaze the pan, lifting any darker pieces that may have stuck to the pan while cooking.
- Add the water or broth and bring to a low boil.
- Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir quickly to combine. The sauce should thicken.
- Remove from the heat and stir in the cashew cream cheese, if using.
- Spoon the mushroom mixture onto a baking dish. Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.
- Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling. Cool for five minutes before serving.