Nettle and Mushroom Pie

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Welcome the arrival of spring with a truly unique and delicious dish: Nettle and Mushroom Pie! If you've never cooked with nettles before, you're in for a treat. Once blanched, their sting disappears, revealing a rich, earthy flavor similar to spinach but with its own distinct character. This recipe combines tender nettles with savory mushrooms in a creamy custard, all encased in a simple, flaky, homemade crust. It's a wonderful way to connect with nature's bounty and bring the vibrant flavors of the season to your table.

A slice of golden-brown nettle and mushroom pie on a plate, ready to be served.

Nettle and Mushroom Pie

Cooking: 1 hour
Quantity: 8 Servings
Per serving
Calories: 81 kcal
Proteins: 5 g
Fats: 13 g
Carbohydrates: 15 g

Ingredients for the Pie Dough

  • 250 g all-purpose flour
  • 85 g vegetable oil
  • 85 g water
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Ingredients for the Nettle and Mushroom Filling

  • 150 g fresh champignon mushrooms
  • 80 g onion
  • 100 g young nettle leaves
  • 2 large eggs
  • 150 ml milk
  • 1 tablespoon potato starch
  • 35-40 g hard cheese, grated
  • salt to taste

How to Make Nettle and Mushroom Pie

A hand sifting all-purpose flour into a large glass bowl for the pie dough.

Sifting flour into a deep bowl.

Pouring refined vegetable oil from a measuring cup into the bowl of sifted flour.

Pouring in the refined vegetable oil.

Adding salted water to the bowl with flour and oil to form the pie dough.

Pouring salted water into the bowl.


Combine the all-purpose flour with the baking powder. Sift the flour into a deep bowl to ensure the leavening agent is evenly distributed throughout the dough.

Make a well in the center of the flour. Pour in a neutral, refined vegetable oil. Any type will work, such as canola, sunflower, or olive oil.

Dissolve half a teaspoon of salt in slightly warm water. Pour the salted water into the bowl after the vegetable oil.

Hands quickly kneading a soft ball of dough in a glass bowl.

Quickly kneading the dough.

A thin sheet of rolled-out pie dough being carefully wrapped around a wooden rolling pin.

Wrapping the rolled-out dough around a rolling pin.

Hands pressing the pastry dough evenly into a round metal baking pan.

Pressing the dough into the bottom and sides of the pan, trimming the excess.


Quickly knead the dough. It should be soft and elastic, so avoid overworking it. To achieve a tender and crumbly shortcrust pastry, you don’t want to develop the gluten too much.

Roll out the dough on your work surface. Gently wrap the rolled-out dough around a rolling pin. Transfer it to the baking pan. This recipe uses a round 25 cm (10-inch) pan. Shortcrust pastry made with vegetable oil is just as delicious as one made with butter. It’s also easier to work with, as it’s more pliable and less prone to tearing.
Press the dough evenly across the bottom and up the sides of the pan, trimming any excess. Use your fingers to create an even rim.

Fresh champignon mushrooms being sliced thinly on a cutting board.

Slicing the mushrooms thinly.

A small yellow onion being finely diced on a cutting board.

Dicing a small onion into fine cubes.

Fresh nettle leaves in a bowl being blanched with boiling water to remove their sting.

Pouring boiling water over the nettle leaves and letting them sit for 2-3 minutes.


Wipe the fresh champignon mushrooms with a damp cloth. Slice the mushrooms thinly. Arrange them in a single layer in the pie crust.

Finely dice a small onion and sprinkle it over the mushrooms.
Pluck the young nettle leaves from their stems. Pour boiling water over the leaves and let them sit for 2-3 minutes. Drain the nettles in a sieve and squeeze out any excess water.

A bowl containing blanched and squeezed nettles, eggs, and milk for the pie filling.

Placing the squeezed nettles in a bowl.


Place the squeezed nettles in a bowl. Pour in the milk. Crack in the chicken eggs. Add a tablespoon of potato starch. You can substitute the starch with all-purpose flour if needed.

An immersion blender mixing the nettle and egg mixture into a smooth, green liquid.

Blending the liquid ingredients with an immersion blender.

Pouring the blended green nettle filling over the layer of mushrooms and onions in the pie crust.

Pouring the liquid ingredients over the mushrooms and onions.

A hand grating a block of hard cheese over the pie filling before baking.

Grating a piece of hard cheese on a fine grater.


Season with salt to taste. Use an immersion blender to blend the liquid ingredients until smooth.

Pour the liquid mixture over the mushrooms and onions in the pie crust.
Grate a piece of hard cheese using a fine grater. Sprinkle the grated cheese over the pie.

The fully assembled nettle and mushroom pie in its pan, baked to a perfect golden brown.

Baking for 35-40 minutes until golden brown.


Preheat the oven to 180°C (350°F). Place the pie on the middle rack of the preheated oven. Bake for 35-40 minutes, until the crust is golden brown. Let the pie cool slightly before slicing it into wedges and serving warm.

And there you have it—a beautiful and rustic Nettle and Mushroom Pie, perfect for a weekend brunch, a light lunch with a side salad, or a satisfying dinner. Don't be afraid to experiment with other foraged greens like dandelion or wild garlic when they are in season. This pie is not just a meal; it's an experience that celebrates the simple, wholesome ingredients nature provides. We hope you enjoy every savory bite and feel inspired to explore more creative ways to cook with wild edibles. Happy baking!