In America, we mostly tend to think of pie as something sweet, filled with fruit, and eaten for dessert. That’s certainly good (I wouldn’t turn down a good pie), but it’s not the entire story. Pies can do more than that. However, for reasons unknown, with the exception of chicken or turkey pot pie, we tend to mostly ignore the whole world of meat, vegetable, and other flavorful, no-fruit pies that make wonderful entrees. Take this savory mushroom onion pie, for instance. It’s got a crust like a fruit pie, but instead of blueberries or apples, it’s packed with mushrooms, cheese, and onions.
Not only is it delicious, but it’s an entire meal all by itself. Think a less-eggy quiche.
I’ve adapted the filling recipe from here and the crust from here.
Now, you can use store-bought pie dough, store-bought pizza dough (yes, really, I saw Jacques Pepin do it once—if it’s good enough for him, it’s good enough for me), or make your own. It’s not hard. I’ve included directions for both. If you’ve got a pre-made crust, skip the instructions for that and go straight to the filling. If not, make the crust, and then start the filling while the crust chills.
Small Batch Savory Mushroom Onion Pie
NOTE: If you are using a store bought crust, use half the dough. Drape it over your baking dish, chill it, and proceed with the filling.
- 1/2 C ice cold water (add some ice cubes)
- 1 1/4 cups flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp table salt
- 1/2 C unsalted butter, straight from the fridge or even better, the freezer
- 6 ounces mushrooms (whatever combination you like; I used crimini)
- 1 T plus 1 1/2 tsp butter, divided
- 1/2 medium onion, diced
- 1/4 tsp salt
- Pinch pepper
- 1/2 C grated cheddar or mild cheese
- 2 eggs
- 1 T plus 1 1/2 tsp heavy cream
- If you have a food processor, mix the flour, sugar, and salt together and then add the butter, chopped up into small cubes. Pulse until you get small pea-size pieces. If you don’t have a food processor, use a pastry blender or two knives. Slowly add the ice water and keep pulsing (or cutting) until it holds together. Chunks of butter should still be visible, you don’t want to blend it entirely together.
- Flour a countertop or board. Use a spatula to remove the dough from the bowl. Pat it into a rough ball, wrap tightly in plastic wrap, and chill for about an hour. Then drape it over the baking dish and continue with the rest of the recipe, keeping the dish in the fridge so it stays cold.
- Wash and slice the mushrooms.
- Heat 1 T of the butter on medium-high in a small skillet and add the onions. Cook, stirring until the onions soften, about 3-4 minutes.
- Remove the onions from the pot and set aside. Put the sliced mushrooms in the same skillet, add the rest of the butter, and cook until the mushrooms lose their liquid. This should take about 5 minutes.
- Add the onion back to the pan and season with salt and pepper.
- Sprinkle the cheese over the crust.
- Whisk the eggs and cream in a small bowl and pour over the cheese. Add the mushroom and onion mixture.
- Bake until a toothpick comes out clean, about 30 minutes.
Small Batch Savory Mushroom Onion Pie Substitutions and Variations
- Use leek instead of onions
- If you don’t have heavy cream, use half and half, or even milk
- Add some broccoli with the cheese and onion mixture
More Mushroom Recipes
Chicken with Tarragon and Mushrooms
Fine French food, without a big restaurant bill. Flavored with tarragon and mushrooms, in a creamy sauce. Tastes indulgent, but it isn’t.
Chicken Mushroom Skillet Recipe
Pan fry the chicken, cut the mushrooms and veggies, and simmer. It makes its own sauce right in the pan.
Pork Tenderloin with Mushrooms and Sour Cream
Rich creamy and indulgent, with a bit of bite from mustard and capers. Perfect with the pork. And hardly any chopping.
Shoemaker’s Chicken for One
This Italian favorite isn’t really Italian at all. That doesn’t keep it from being delicious. And it’s easy, with very little cleanup after (always a win-win).