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.
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 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
Fine French food, without a big restaurant bill. Flavored with tarragon and mushrooms, in a creamy sauce. Tastes indulgent, but it isn’t.
Pan fry the chicken, cut the mushrooms and veggies, and simmer. It makes its own sauce right in the pan.
Rich creamy and indulgent, with a bit of bite from mustard and capers. Perfect with the pork. And hardly any chopping.
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).