Go Back
–+ servings
dish with mushroom pie in it.
Print Recipe
No ratings yet

Mushroom Pie (My Favorite Recipe)

This is my Mushroom Pie with a chestnut mushroom, black bean, leeks, and cheddar cheese filling. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: British, European
Servings: 4 people
Calories: 626kcal
Author: Emily Roz

Equipment

  • 1 oven-proof pan

Ingredients

  • 1 tablespoon olive oil
  • 1 leek finely sliced
  • 2 tablespoon butter
  • 400 g mushrooms sliced into quarters
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 570g black beans add in the stock and the beans
  • 1 teaspoon wholegrain mustard
  • 200 g creme fraiche
  • 1 teaspoon balsamic vinegar
  • 80 g cheddar cheese grated
  • 15 g parmesan grated
  • 7 sheets filo pastry
  • 1 egg for egg wash
  • ½ tablespoon white sesame seeds

Instructions

  • Place an oven-proof pan on medium heat and drizzle with olive oil. Once hot, add in the sliced leeks and butter and fry for 3-5 minutes until softened slightly.
  • Once the leeks have softened slightly, add in the mushrooms and fry for a further 5 minutes, stirring frequently. Make sure to season with salt and pepper.
  • Preheat the oven to 180c fan/ 390F. Season with dried oregano, paprika, and add in the black beans (with the stock), and creme fraiche. Stir to combine.
  • Add in the wholegrain mustard, balsamic vinegar, cheddar cheese, and parmesan. Stir to combine, then taste and season accordingly. Remove from the heat and flatten the surface of the mushroom pie mixture.
  • Crumple up each piece of filo and place it on top of the mushroom pie filling to cover the whole surface. Brush with egg wash and sprinkle with sesame seeds. Place in the oven for 30 minutes until golden.
  • Once golden, remove from the oven and enjoy hot!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to discover more!
Storage: Once the mushroom pie has cooled, transfer to an airtight container and place in the fridge for up to 3 days.
Freezing: Leave the pie to cool and then add to an airtight container (don't forget to label with contents and date) and place in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: Leave the lid ajar and place the container into the microwave for a couple of minutes or until piping hot.

Nutrition

Calories: 626kcal | Carbohydrates: 62g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 453mg | Potassium: 1012mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1411IU | Vitamin C: 5mg | Calcium: 322mg | Iron: 6mg