This Vegetarian Mushroom Pot Pie is the perfect vegetarian comfort food main dish featuring fresh mushrooms in a creamy gravy with garlic and thyme, topped with a tender pastry crust. Easy to make and SO delicious!
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Am I the only one who craves comfort food when winter rolls around? There’s nothing quite like sitting down to a delicious, piping hot and comforting meal with the family on a cold winter day, and this Vegetarian Mushroom Pot Pie is one of our absolute favourite comfort food dishes that’s so flavourful and delicious, and plant-based! This Vegetarian Mushroom Pot Pie can also be made vegan with the use of a vegan puff pastry! Just look for it in the freezer or refrigerated section at your local grocery store (Pepperidge Farm brand makes a vegan puff pastry that’s pretty good!). Swap out the butter-filled pastry for something plant-based and you’ve got yourself a nice vegan comfort food meal! 
Last year around the holidays I shared this Champagne Mushroom Pasta with you as a vegetarian dish fit for a holiday dinner. I’d say the same thing about this Vegetarian Mushroom Pot Pie – its creamy and delicious filling is so decadent and the puff pastry crust just takes it over the top. It would be a hit on any holiday table as a side dish or as a vegetarian or vegan main dish!
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I hope you love this comfort food recipe as much as we do! Let me know in the comments below, what’s your favourite vegetarian comfort food? I’d love to know!!
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Vegetarian Mushroom Pot Pie
Recipe: Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter (or use vegan butter)
- 2 medium onions chopped
- 5 cloves garlic finely minced
- 16 cups sliced fresh mushrooms (I like to use a combination of white and crimini)
- 3 sprigs fresh thyme (leaves only)
- a few pinches each of salt and pepper
- 1/2 cup red wine
- 1/4 cup all purpose flour
- 1 1/4 cup vegetable stock
- a pinch of nutmeg
- 1 large sheet of puff pastry (or use vegan puff pastry, if desired)
For baking:
- 1 egg (optional)
- 2 tablespoons water (optional)
- flaky sea salt and thyme
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit and prepare a large (approximately 9-inch by 13-inch size) baking dish by greasing it with butter or cooking spray. Set aside.
- Heat a large skillet over medium-high heat and add the olive oil and butter.
- Add the onions and garlic and saute until the onions soften and become slightly translucent.
- Add the mushrooms and continue to saute until the mushrooms begin to brown slightly and become nice and soft. The mushrooms will release some liquid, but continue cooking as it evaporates.
- Add the thyme and salt and pepper and stir to combine.
- Once the mushrooms begin to caramelize, add the red wine and stir well, scraping any caramelized bits off the bottom of the pan. Continue to cook as the wine cooks off, until there's almost no liquid left.
- When the liquid is gone, add the flour slowly, stirring so the white of the flour begins to disappear and form a paste over the mushroom mixture.
- Add the stock slowly, stirring well as it cooks to create a thick, creamy sauce.
- Stir in a pinch of nutmeg.
- Scrape the mushroom mixture into the prepared baking dish and top it with one sheet of puff pastry, tucking the edges of the puff pastry under to form a crust around the edges of the pan.
- Using your fingers, shape the edges into a soft, fluted shape (press the pastry with your right index finger in between your left thumb and index finger to create this shape).
- Dock the pastry topping with a fork in several places, or use a knife to make slits in the top. This will help the air escape while it's baking and keep the pastry in place as it bakes.
- Whisk together the egg and water to make an egg wash and brush it all over the top of the uncooked pastry.
- Top with some flaky sea salt.
- Bake for about 25 to 30 minutes at 400 degrees Fahrenheit or until the pastry is golden brown.
- Serve hot from the oven (let stand for about 5 minutes before serving) with a sprinkling of fresh thyme leaves on top.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
16 cups of mushrooms? Is this a mistake?
No, that’s not a mistake. Mushrooms decrease in volume a lot while they cook so you’ll need a big amount to fill a whole pie. 16 cups of sliced mushrooms is about 3.5 lb. Hope this helps!
That’s a lot of chopping!