Mushroom Pie Recipe

Mushroom Pie Recipe

This mushroom pie has a very creamy and tasty filling, even though it's dairy-free. The pastry is replaced by a thin layer of potatoes at the bottom and on top, and the usually cheesy crust on top is replaced by a mix of nuts, dates, oil and salt. The secret ingredient in the filling as well is dates, as the slight added sweetness brings out the flavours nicely. Cashew nuts are used in the sauce for creaminess, and they add extra protein. Onions, mustard, and rosemary are used for more fulfilling flavour. If you want a mushroom pie which is not gluten- and/or dairy-free, you can use the tasty mushroom filling, and just use a pastry of your choice (such as filo) instead of potatoes and goats cheese, for example, on top. This is not the kind of pie you can cut neat slices off, however! Once you cut into it, it gets completely messed up!

mushroom pie recipe image

Cost: £3.30 (GBP)
Prep time:
Cook time:
Total time:
Yield: 11" (28cm) diameter pie (1.5" or 4cm high)


Potatoes: 3 whole, medium-sized
Mushrooms: 300g
Garlic: 1 clove
Rosemary, fresh: 1 sprig, finely chopped
Onion: one small or medium size
Cashew nuts: 60g
Vegetable stock cube: one
French mustard (dark brown color): 1 teasp
Dark soya sauce: 1 tbsp
Dates, free from added-sugar: five (or if Medjool dates, four)
Olive oil: approximately 12 tbsp
Sea salt: to taste
Black pepper: to taste
Water: 300ml


  1. Preheat oven to 400 degrees Fahrenheit/ 200 Celsius/ Gas Mark 6
  2. Cook 4 tbsp olive oil, finely chopped garlic glove, rosemary, and chopped onion on low heat on a frying pan, until soft.
  3. Wash and peel potatoes, slice thin with a vegetable slicer.
  4. Use 4tbsp of olive oil to grease a circular glass oven tray, approx. 11" in diameter and shallow.
  5. Spread one layer of thin potato slices on the tray, brush with a little oil, and grind some sea salt on top.
  6. Once the onion etc. has cooked down on the pan, add washed and sliced mushrooms.
  7. While the mushrooms are cooking on medium temperature, mix half of the cashew nuts (30g) with 300ml water, three dates, and a stock cube in a power blender, until it resembles single cream. Use only two dates if they are medjool dates.
  8. After the mushrooms have cooked down a little bit, add the nut milk you just made, together with mustard and soya sauce.
  9. Keep cooking the mushroom sauce, taste, and add salt, pepper, mustard, or finely chopped dates if needed.
  10. This sauce is very tasty on its own, to have with salad, potatoes, rice, raw vegetables, or on top of crackers or bread, but here we are using it for the pie filling.
  11. Pour the mushroom sauce into the oven tray, on top of potatoes.
  12. Place another layer of sliced potatoes on top of the pie, brush with olive oil, grind some salt on.
  13. Mix the rest of the cashew nuts (30g) in a food processor with 2 finely chopped dates, and 6 tbsp of olive oil, to form 'cheesy crust'. Spread evenly on top of the pie.
  14. Grind some salt on top of the pie, enough to mimic the saltiness of a cheese topping, but not too much. You can always add some just before eating.
  15. Cook in the oven for 30 minutes, or until potatoes are cooked enough.
  16. Once out of the oven, let the pie cool down a little bit, as the flavours are better when NOT steaming hot.
  17. Enjoy with salad and/or your choice of side dishes. I warn you, this pie will not last long!

mushroom pie progress image
Step 11: Mushroom pie in progress...

Variations on This Mushroom pie Recipe

This mushroom pie recipe was inspired by a mushroom and goat's cheese filo-pastry pie, so another option - if you don't want to be gluten-free or dairy-free, is to use filo pastry at the bottom instead of potatoes, and goat's cheese on top instead of the 'fake cheesy crust' and potatoes. Butter can be used instead of olive oil. Instead of cashew nuts and water you can use sour cream in the sauce.

Dried mushrooms can be used - a mix of wild mushrooms for example could be very nice - but some more liquid will be needed in the cooking phase. Don't soak the mushrooms in advance but just add more liquid in the cooking phase.

The mushroom sauce can be used on its own as well, without making it into a pie - it is very tasty!

How to Vary Other Recipes

Basically, most recipes using filo-pastry, can be made gluten-free, by either using thinly-sliced potatoes or cooked cabbage leaves to replace the pastry. In both cases it is important to make the 'fake pastry' taste good (and not bland) by either brushing with olive oil and sprinkiling with salt, or brushing with syrup water (i.e. some dates mixed with water). Flavoured oils can also be used to a great effect, such as chilli oil or garlic oil, which can very easily be made at home by just filling small bottles with olive oil after stuffing them with chillies, or garlic, etc, and leaving them in a cool, dark place for a week or two, until the preferred flavour develops.

Instead of cream, the cashew nut and water mix can be used, as described in this recipe. Whether the stock and/or dates need adding depends on the recipe.

Cheese crust can be always be replaced by making a mix according to your personal taste or cashew nuts (more) and dates (only a little), quite a bit of salt (as cheese is salty) and oil to make the texture more like 'melted cheese'. Other flavours such as chillies, black pepper, garlic or herbs are optional.

So there you have it! Many of the pastry and cheese recipes can now be made healthier, and even cheaper! But still tasty.

See the healthy, cheap recipes link at the bottom of this article for more ideas on gluten-free bread, healthy pizza and pancakes, and protein-rich food substitutions for your typical carb indulgements!

This mushroom pie recipe is a variation of the 'New Food for Thought' vegetarian cookbook recipe for: 'Wild Mushroom and Goat's Cheese Tart'. The Food for Thought restaurant is a small and famous restaurant in the heart of London's Govent Garden. It is one of my all-time favourite places for vegetarian food in London, and I definitely recommend you visit - but arrive early as it is difficult to get a seat - the place is tiny!

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