Vegan Mushroom Pie
Add Preferred SourceMushroom pie is warm, hearty, and packed with rich, earthy flavors. This version brings together tender mushrooms, sweet leeks, and a creamy, dairy-free sauce, all tucked beneath a golden, flaky puff pastry crust. It’s simple to make but tastes like something from a fancy bistro.
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I love how this mushroom pie feels like a hug on a plate. The mushrooms bring a deep, savory flavor, while the leeks add just a touch of onion sweetness. The creamy sauce ties everything together, making each bite rich and satisfying. It’s great for fall and winter when you want something warm and filling, but honestly, I enjoy it year-round. Whether you serve it as a main dish or a side, it’s guaranteed to hit the spot.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Mushroom Pie
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
A crisp, golden crust wrapped around a rich, creamy filling—this dish is one of my favorites because it feels special but is surprisingly simple to make. Here’s how to do it:
Cook the veggies
Heat olive oil in a large saucepan over medium heat. Add the leeks and garlic, cooking until they’re soft and fragrant—about two minutes. Then, toss in the mushrooms, dried herbs, kosher salt, and black pepper. Give everything a good stir, cover the pan, and let it cook for about eight minutes until the mushrooms release their juices and become tender.
Make the creamy sauce
In a separate small saucepan, melt the dairy-free butter over medium heat. Stir in the flour until it forms a paste, then slowly whisk in the dairy-free milk, a little at a time. Keep whisking until the sauce thickens and becomes smooth. Add the nutmeg, plus a pinch of salt and pepper, for extra flavor.
Combine and cool
Once the mushrooms are cooked, mix them into the sauce and let everything cool completely. This step is important—warm filling will make the pastry soggy!
Assemble the pies
Preheat your oven to 350ºF (180°C). Make sure your puff pastry is at room temperature so it rolls out easily. Divide the mushroom mixture between four ramekins and top each with a square of pastry. Press down the edges to seal, then brush the tops with a little dairy-free milk for that perfect golden finish.
Bake until golden
Pop the ramekins into the oven and bake for about 25 minutes, or until the pastry pie crust on top is crisp and golden brown. Let them cool for a few minutes before serving, then garnish with fresh thyme for a pop of color and flavor.
Recipe Notes and Tips
I have a few tips to make sure your mushroom pie turns out perfectly:
- Mix of mushrooms: A blend of button mushrooms, cremini mushrooms, and shiitake mushrooms gives the best texture and flavor.
- Let the filling cool: Warm filling can make the pastry soggy, so give it time to cool before assembling.
- Dairy-free milk wash: This vegan “egg wash” helps the pastry turn beautifully golden in the oven.
- Use fresh thyme if you can: It adds a lovely, fragrant touch that dried herbs just can’t match.
- Other herbs: Fresh thyme is great, but rosemary, sage, or parsley also work well. Just use a light hand—some herbs can be overpowering.
- Make it ahead: You can prep the filling a day in advance and store it in the fridge until you’re ready to bake.
How to Store Leftover Mushroom Pie
To store leftovers, let the pie cool completely before covering it. Store it in an airtight container in the refrigerator for up to three days. To reheat, pop it in the oven at 180°C (350°F) for about 10 minutes to crisp up the pastry again. An air fryer works well here too, just reduce the time a little, checking at 5 minutes. Avoid microwaving—it’ll make the crust soggy!
To freeze, asemble the pie but don’t bake it. Wrap it tightly and freeze for up to two months. Bake straight from frozen, adding a few extra minutes to the baking time.
What to Serve With Mushroom Pie
This mushroom pie is great on its own, but pairing it with the right sides makes it even better. A harvest salad adds some crunch, while air fryer asparagus or ratatouille add extra veggies and nutrition. If you want something heartier, vegan mashed potatoes or a bowl of tomato basil soup make a perfect cozy meal. And don’t forget a glass of red wine or a warm cup of tea to round it all out!
More Mushroom Recipes You Will Love
I’m always looking for ways to add more mushrooms to my meals, and if you love this mushroom pie, here are a few more recipes to try:
- Vegan Mushroom Stroganoff
- Baked Mushroom Rice
- Mushroom Lentil Stew
- Broccoli and Mushroom Stir Fry
- Ultimate Vegan Burger Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup leeks trimmed and sliced into discs
- 3 cloves garlic minced
- 17 ounces mixed mushrooms sliced
- 1 teaspoon dried mixed herbs
- 1 pinch salt and pepper
For the sauce:
- 1 tablespoon dairy-free butter margarine
- 2 tablespoons flour
- 1 ½ cups dairy-free milk
- ⅛ teaspoon ground nutmeg
- 1 pinch salt and pepper
For the pastry:
- 1 roll vegan puff pastry
- 4 tablespoons dairy-free milk for glazing
- Fresh thyme for garnish
Video
Instructions
- Heat olive oil in a large saucepan over medium heat. Cook the leeks and garlic for 2 minutes until softened. Add the mushrooms, herbs, salt, and pepper, and stir for 1 minute. Cover and cook for 8 minutes.1 tablespoon olive oil, 1 cup leeks, 3 cloves garlic, 17 ounces mixed mushrooms, 1 teaspoon dried mixed herbs, 1 pinch salt and pepper
- In a separate small saucepan, melt the dairy-free butter over medium heat. Add the flour and stir until combined. Gradually add the milk, one tablespoon at a time, whisking until the mixture thickens and becomes smooth. Stir in the nutmeg and season with salt and pepper.1 tablespoon dairy-free butter, 2 tablespoons flour, 1 ½ cups dairy-free milk, ⅛ teaspoon ground nutmeg, 1 pinch salt and pepper
- Combine the cooked leeks and mushrooms with the sauce and let it cool completely.
- Ensure the puff pastry is at room temperature, and preheat the oven to 350ºF (180°C). Divide the leek and mushroom mixture into 4 ramekins, then top each with a square of puff pastry. Brush the top of each pie with a little dairy-free milk to help it brown and seal the edges of the crust.1 roll vegan puff pastry, 4 tablespoons dairy-free milk
- Bake for 25 minutes or until golden brown.
- Serve immediately, garnished with fresh thyme.Fresh thyme
Notes
- Mix of mushrooms: A blend of button mushrooms, cremini mushrooms, and shiitake mushrooms gives the best texture and flavor.
- Let the filling cool: Warm filling can make the pastry soggy, so give it time to cool before assembling.
- Dairy-free milk wash: This vegan “egg wash” helps the pastry turn beautifully golden in the oven.
- Use fresh thyme if you can: It adds a lovely, fragrant touch that dried herbs just can’t match.
- Other herbs: Fresh thyme is great, but rosemary, sage, or parsley also work well. Just use a light hand—some herbs can be overpowering.
- Make it ahead: You can prep the filling a day in advance and store it in the fridge until you’re ready to bake.
Storage and Reheating Instructions
- Fridge: To store leftovers, let the pie cool completely before covering it. Store it in an airtight container in the refrigerator for up to three days.
- Reheat: To reheat, pop it in the oven at 180°C (350°F) for about 10 minutes to crisp up the pastry again. An air fryer works well here too, just reduce the time a little, checking at 5 minutes. Avoid microwaving—it’ll make the crust soggy!
- Freeze: To freeze, asemble the pie but don’t bake it. Wrap it tightly and freeze for up to two months. Bake straight from frozen, adding a few extra minutes to the baking time.
