Easy Mushroom Pie
This Easy Mushroom Pie is the ultimate cozy comfort dish! Packed with caramelized baby portabellas, tender veggies, creamy sauce, and topped with a perfectly crispy phyllo crust, it’s a simple yet impressive dinner everyone will love. Perfect for fall, holidays, or any night you want something comforting and delicious!
Servings: 6 people
Calories: 233kcal
Equipment
- 1 oven
- 1 large skillet or sauce pot
- baking dish
Ingredients
- 1 ½ pound portabella mushroom baby, sliced
- 1 leek whites ¼ “cut
- ½ cup celery ¼" dice
- ½ cup carrot ¼" dice
- ⅔ cup white potato ¼" dice
- 2 teaspoon minced garlic
- 1 tablespoon thyme chopped
- 1 ½ cup vegetable broth
- ½ cup heavy cream
- 2 tablespoon flour
- 1-2 tablespoon melted butter enough for a line layer on top
- 8-10 sheets phyllo dough
- 1 tablespoon sesame seed
Instructions
- Preheat oven to 375 degrees. On the stovetop, add onetablespoon of cooking oil to a large sauté pan. Add mushrooms and cook, stirring often, until the liquid is released and the mushrooms are brown. 5-7minutes
- Add potato, leek, carrot, and celery, then cook until thepotato starts to soften. 3 to 5 minutes
- Add garlic, flour, and thyme; stir until no flour isvisible.
- Stirring constantly, gradually pour in broth. Bring to asimmer and cook until thick enough to coat the back of a spoon. 5-7 minutes
- Stir in cream, salt, and pepper, then remove from heat.Taste and season as needed.
- Pour the mixture into a large baking dish. Layer sheets ofphyllo dough over the mixture. Tuck any overhang into the pan—cover mixture onesheet at a time.
- Brush or drizzle butter over the dough and sprinkle sesameseeds over the butter.
- Please place it in the center of the oven and cook for 30 to40 minutes until the dough is deep golden brown.
Video
Notes
- Don’t rush browning the mushrooms—the flavor payoff is huge.
- If your phyllo tears, don’t panic. Layering messy sheets still looks beautiful once baked.
- You can swap vegetable broth for chicken broth for extra richness.
- Want more depth? Add a splash of white wine when sautéing the veggies.
- To make it vegetarian-friendly, check that your phyllo dough is butter-free (many brands are).
Nutrition
Serving: 6g | Calories: 233kcal | Carbohydrates: 29g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 419mg | Potassium: 659mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2598IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg