Mushroom Pie

Mushroom Pie

136 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  GATOULA

“My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
  3. Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
  4. Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.

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Reviews (136)

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Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning it into tiny turnovers for an appetizer. I only made one ingredient substitution, which was to use sour cream (added off the stove with the cheese) instead of heavy cream (didn't want to go to the store). I did have an issue with the recipe instructions. Putting the onion, bacon and mushrooms in the pan all at once resulted in the bacon staying quite unappetizingly flabby and pink and streaked with fat. I had to cook the mixture WAY longer to get the bacon to render most of the fat. I'd suggest cooking the bacon a few minutes, then adding the onion, cooking again for a bit and finally adding the mushrooms and cooking until they are done. Also, puff pastry rises and gets crisp better at 375 than the 350 the recipe calls for. I'd definitely recommend trying the recipe with puff pastry. The crispy lightness is really nice.



Oh my gosh this was awesome. I didn't use the dill and I had to use sour cream because I was out of heavy cream. Also, I baked in a pie shell because that's what I had. Will definately be making this again and again.



This was the best recipe...everyone that tastes it wants the recipe. I made it a little lower fat the second and third time I made it and still got rave reviews. I omitted the bacon and used fat free half and half. An excellent recipe.

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Amount Per Serving (12 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 32.3 g
  • 50%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet



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Mushroom Crusted Ham and Cheese Pie


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Mushroom Chicken Parmesan