Creamy Mushroom Pie
A comforting vegan creamy mushroom pie made with three kinds of mushrooms in a silky coconut-milk bechamel, baked under golden puff pastry. Hearty, savory, and ready in about an hour and a half.
Ingredients
- 1 cup button mushrooms sliced
- 1 cup oyster mushrooms sliced
- ¼ cup wild mushrooms dried
- 1 Tbsp olive oil
- 1 shallot sliced
- 3 cloves garlic minced
- 1 tsp thyme fresh
- 1 pinch salt and pepper
For the sauce:
- 1 Tbsp vegan butter
- 2 Tbsp flour
- 1 cup coconut milk canned, for a nice flavor
- ⅛ tsp nutmeg ground
- salt and pepper to taste
For the pastry:
- 1 sheet puff pastry vegan
- 2 Tbsp vegan milk
- 1 Tbsp sesame seeds
Instructions
- Add the dried mushrooms to a medium bowl. Cover with boiling water and set aside to soak for about 30 minutes.
- Remove the mushrooms from the water, chop and set aside. Save 1 cup of the soaking water for later.
- Add the olive oil to a large saucepan over medium heat. Add the shallot and garlic and saute for 2 minutes, to soften.
- Add all the mushrooms, thyme, salt and pepper and stir for 5 minutes.
- Meanwhile, in a small saucepan, melt the butter over medium heat.
- Add the flour and stir until well combined.
- Slowly add in the coconut milk and reserved mushroom water, whisking until you have a smooth, thick sauce.
- Stir in the nutmeg and season with salt and pepper.
- Combine the cooked shallot, garlic and mushrooms with the sauce and leave to cool for about 7 minutes.
- In a baking pan, add the mushroom mixture, cover with the puff pastry, brush with vegan milk and sprinkle with sesame seeds.
- With a sharp knife, make a few cuts on top of the pie.
- Bake at 200C (400F) for about 25 minutes, or until golden on top.
Notes
Store leftovers covered in the fridge for up to 3 days and reheat in the oven to keep the pastry crisp. For a fully vegan pie, use plant-based butter, milk, and puff pastry.