Mushroom and Cheese Pie

There's something universally comforting about a savory pie, and this Mushroom and Cheese Pie is comfort food at its finest. It brings together the classic, earthy flavor of mushrooms with the rich, gooeyness of melted cheese, all encased in a wonderfully simple and flaky homemade crust. This recipe is a testament to how straightforward ingredients can create a truly elegant and satisfying meal. Perfect for a weeknight family dinner, a cozy lunch, or even to impress guests, this pie is sure to become a new favorite in your home.

Mushroom and Cheese Pie

Cooking: 1 hour, 20 minutes

Quantity: 5 Servings

Per serving

Calories: 214 kcal

Proteins: 6.2 g

Fats: 21.9 g

Carbohydrates: 36.1 g

Ingredients for the Pie Dough

• 75 g olive oil
• 80 ml water
• 220 g all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar

Ingredients for the Filling

• 150 g champignon mushrooms
• 100 g onion
• 30 g butter
• 220 ml 20% fat cream (light cream)
• 100 g cheese
• 15 g all-purpose flour
• 1 clove garlic
• 1/2 teaspoon dried Herbes de Provence blend
• salt, black pepper, vegetable oil

How to Make Mushroom and Cheese Pie

Let’s make the dough. In the bowl of a food processor, combine the cold water, olive oil, salt, and sugar. Mix for a couple of minutes.

Add the flour and baking powder. Note that different brands might label baking powder differently, but it’s the same leavening agent.

Making the dough.

Adding flour with baking powder.

Let the finished dough rest for about 30 minutes.

Knead the dough for a few minutes. Let the finished dough rest for about 30 minutes.

Transfer the rolled dough into a low-sided pan.

Grease your work surface and rolling pin with olive oil. Roll out the dough to a thickness of slightly less than a centimeter (about 1/3 inch). Transfer the rolled dough to a low-sided pan or a cast-iron skillet, pressing it against the bottom and sides.

Sauté the onion until translucent, add the minced garlic clove.

Now, prepare the filling. Finely chop the onion. Pour some odorless vegetable oil into a skillet. Add the chopped onion and butter. Sauté the onion until translucent, then add a minced garlic clove.

Slice the mushrooms thinly and add them to the sautéed onion.

Add the cream and flour mixture to the fried mushrooms and onions.

Spread the mushroom filling over the dough.

Whisk the cold cream with the wheat flour. Grate the cheese. You can use different types of cheese in this recipe, for example, processed cheese and cheddar. Add the cream and flour mixture to the cooked mushrooms and onions, and heat over low heat until it begins to boil. Add most of the cheese to the boiling sauce, reserving a little for the topping. Bring the sauce to a boil again, add dried Herbes de Provence, and season with salt and freshly ground black pepper to taste.

Spread the mushroom filling over the dough. Gently stretch the edges of the dough and fold them over the filling to prevent it from leaking out during baking.

Sprinkle the pie with grated cheese.

Sprinkle the pie with the remaining grated cheese. If you’re using both processed cheese and cheddar, add the processed cheese to the filling and use the cheddar for the top crust.

Place the pie in a preheated oven and bake for 35 minutes until golden brown.

Preheat the oven to 200°C (400°F). Place the pie in the preheated oven and bake for 35 minutes until the crust is golden brown. Baking time may vary slightly depending on your oven’s characteristics, so keep an eye on the pie.

Remove the mushroom and cheese pie from the oven, let it cool slightly in the pan, and serve warm. It’s incredibly delicious, and I recommend serving it with a cup of hot chicken broth for a truly luxurious lunch!