Vegan Creamy Mushroom Pie
My favourite vegetable is always a mushroom. And on a cold and drizzling day there is nothing I crave more than a creamy flaky pie. So I created this luxurious creamy vegan mushroom and leek pie made with roasted mushrooms, caramelised onions and leeks, topped with golden puff pastry. Perfect served with salad, crusty bread, or steamed vegetables.
It’s easily made vegan by using vegan crème fraîche, and features simple and seasonal vegetables for the winter months. Plus with most of the cook time spent in the oven, it’s an easy one to whip up midweek.
The ingredients for this pie are really simple! I like to use mixed/speciality mushrooms from the shops such as shiitake, oyster, and lionsmane alongside your classic chestnut or button mushrooms. These are accompanied by the leeks, herbs, onions, garlic, mustard and wine to make the perfect creamy pie.
What you need to make your vegan creamy mushroom pie
- mixed mushrooms
- olive oil
- thyme
- onions
- leek
- sugar
- garlic
- white wine
- vegetable stock
- dijon mustard
- cornflour
- vegan creme fraîche
- ready rolled puff pastry
Substitution and Ingredient Notes
Mixed mushrroms: I always enjoy a chestnut mushroom for it’s nutty depth of flavour, and then I’ll usually pick up the “mixed”, “specialty” or “woodland” mushrooms from the supermarket. These usually include varieties such as shiitake, oyster, lionsmane for example. If you can’t access these you can just use chestnut/cloed cup mushrooms that are cheap and available everywhere!
Thyme: You can swap this for oregano or rosemary, or use a dried version instead.
White wine: If you want to leave out the alcohol, substitute this for white wine vinegar.
Dijon mustard: I love the flavour this adds, but you can leave this out if you aren’t a fan of mustard, or opt for a wholegrain mustard for a milder taste.
Vegan creme fraîche: I use the Oatly brand, but use what you have available to you, including vegan creams. If you can’t find a vegan alternative, you can blend cashews with a little non-dairy milk (around a 2:1 ratio, adding more milk if it needs it), seasoning and splash of lemon juice to make your own!
Ready rolled puff pastry: The Jus Rol brand is always vegan, as are many of the supermarket own brand version, just check the ingredients! Much easier than making your own!
How to make vegan creamy mushroom pie
Start your prep by preheating the oven to 200°C.
Then add the mixed mushrooms to a baking/pie dish with 1 tbsp of the olive oil. Stir to combine, and bake for 25-30 minutes until golden brown, turning halfway. Roasting them makes such a delicious flavour to the base of the pie.
Meanwhile, heat the remaining olive oil in a frying pan. Then add the onions, leeks, garlic, a pinch of sugar, and season with sea salt and black pepper. Cook this for 15–20 minutes until softened and lightly caramelised.
Add the white wine and simmer for a few minutes until reduced by half. Now pour in the stock, roasted mushrooms, and Dijon mustard.
Stir through the slaked cornflour to thicken. Avoid putting the cornflour straight in as it’ll go lumpy.
Next, stir in the crème fraîche and check the seasoning. Transfer the mixture to a baking/pie dish (you can reuse the same one that you used for the mushrooms).
Lay the puff pastry over the top of your pie filling. Any leftover pastry you can use to decorate the top, or wrap up and use for another day (freezing this is always helpful!). Pinch the edges to crimp if you like (though this does tend to puff up and disappear somewhat)! Cut a small hole in the centre to allow steam to escape and then brush the top with a little non-dairy milk mixed in with some oil.
Bake in the preheated oven for 30–35 minutes, or until the pastry is golden and crisp. Remove from the oven and serve.
Fancy more pie recipes?
Did you make this vegan creamy mushroom pie recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Vegan Creamy Mushroom Pie
Ingredients
- 500 g mixed mushrooms, roughly chopped (any mix will do)
- 3 tbsp olive oil
- 2 sprigs thyme, roughly chopped
- 2 onions (peeled, cut in half and sliced into half moons)
- 2 medium leeks (cleaned, trimmed and sliced)
- ½ tsp sugar
- 2 cloves garlic (finely chopped or grated)
- seasalt & black pepper
- 200 ml white wine
- 200 ml vegetable stock
- 1 tbsp dijon mustard
- 1 tbsp cornflour (slaked (mixed) with a little water)
- 150 ml vegan creme fraiche
- 320 g vegan ready rolled puff pastry
Instructions
- Preheat the oven to 200°C.
- Add the mushrooms to a baking/pie dish with 1 tbsp of the olive oil. Stir to combine, cover with foil, and bake for 15 minutes.
- Remove the foil and return to the oven for 10/15 minutes, or until slightly golden. Remove and set aside.
- Meanwhile heat the remaining olive oil in a frying pan. Add the onions, leeks, garlic, a pinch of sugar, and season with sea salt and black pepper. Cook for 15–20 minutes until softened and lightly caramelised.
- Add the white wine and simmer for a few minutes until reduced by half. Add the stock, roasted mushrooms, and Dijon mustard. Stir through the slaked cornflour to thicken.
- Stir in the crème fraîche and check seasoning. Transfer the mixture to a baking/pie dish (you can reuse the same one).
- Lay the puff pastry over the top (any left over, wrap and keep for another day or freeze), and cut a small hole in the centre to allow steam to escape and brush with vegan milk.
- Bake in the preheated oven for 30–35 minutes, or until the pastry is golden and crisp. Remove from the oven and serve.
Nutrition
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