This is my Mushroom Pie with a chestnut mushroom, black bean, leeksand cheddar cheese filling. You’ve got a lovely crispy crunchy topping from the golden filo pastry and then a creamy umami-packed filling. I adore this recipe and I really hope you do too!
Whenever I go to the pub, I feel like it’s always the same pie on the menu, steak and ale, chicken and leek, or lentil and mushrooms, and don’t get me wrong they’re great and I love to support pubs, but sometimes it’s really nice to make a pie at home, and create something that just satisfies those momentary cravings…and this mushroom, black bean, and cheddar pie does exactly that.
For all the pie lovers out there, check out my simple Boursin pie, chicken pot pie with cream of chicken soup recipe, or French onion cottage pie recipe.
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Why You’ll Love This Recipe
One pan: this mushroom pie is all made in one oven-proof pan and it’s so good!
Easy: there are no challenging techniques or tricky cooking skills needed for this recipe, it’s honestly so simple!
Vegetarian: this is a plant-forward dish! We are using parmesan so just double check that the parmesan you use is veggie! Scroll further down the blog to find vegan substitutes in the FAQ section as well as some meat protein I’d recommend adding to it!
Ingredients and Substitutions
Leek: we’re using one whole leek for this recipe, slicing it up and giving it a really good wash to remove any dirt build up! Substitutes for leeks including the following: shallots, red onion, and white onion. The only thing I would say is that leeks provide more of a bulkiness than the other options.
Mushroom: we’re using chestnut mushrooms and slicing them into quarters. You could use a variety of mushrooms for textural diversity e.g. button mushrooms, shimeji, portobello etc. For those of you who aren’t a fan of mushrooms, I’d recommend adding in aubergine/eggplant and slice it into chunks instead.
Seasonings: we’re using oregano and paprika for our main seasonings. You can sub these out for dried thyme and/or cayenne.
Black beans: I adore black beans. Substitutes I’d use would be kidney beans, carlin peas, green canned lentils, or butterbeans.
Creme fraiche: this adds our creamy texture to the filling. Feel free to use a plant-based option for those of you who are vegan! A sugar-free soy yogurt would work great.
Mustard: wholegrain mustard adds a tang and texture that just takes this dish to a whole new level. Use half the amount if you’re using smooth mustard.
Balsamic vinegar: this balances out the flavours once again. If you don’t have balsamic vinegar, give the dish a taste to see whether you personally need to add anything extra (vinegar wise), if so, add in red wine vinegar.
Cheese: we’re using cheddar and parmesan. Make sure to check if your parmesan is veggie. If not, make sure to use a plant-based option.
Pastry: filo pastry adds a lovely crispy crunchy topping for our mushroom pie. You could alternatively use puff pastry or short crust pastry.
See the recipe card for full information on ingredients.
Step By Step Instructions with Photos
Step 1: Place an oven-proof pan on medium heat and drizzle with olive oil and butter. Once hot, add in the sliced leeks and fry for 3-5 minutes until softened slightly.
Step 2: 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.
Step 3: Preheat the oven to 180c fan/ 390F. Season with dried oregano, paprika, and add in the black beans (with the stock), and creme fraiche.
Step 4: 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.
Step 5: 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.
Step 6: Once golden, remove from the oven and enjoy hot!
What To Do with Leftovers
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.
FAQs
For sure, make sure to sub out the butter for a plant-based option or just use olive oil, creme fraiche with a sugar-free soy yogurt or thick cream, plant-based hard cheese to replace the cheeses, and glaze with olive oil instead of egg wash.
Yes, I would cook some sausages on the side and eat them with the pie! Alternatively, you could add the sausages in the pan with the leeks and break them apart to create sausage mince.
For sure, puff pastry is my favourite! Feel free to use a gluten-free pastry if you’re gluten-intolerant.
More Recipes You Might Enjoy!
If you tried this Mushroom Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Mushroom Pie (My Favorite Recipe)
This is my Mushroom Pie with a chestnut mushroom, black bean, leeks, and cheddar cheese filling.
Instructions
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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.
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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.
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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.
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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.
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Once golden, remove from the oven and enjoy hot!
Notes
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: 626kcalCarbohydrates: 62gProtein: 27gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 108mgSodium: 453mgPotassium: 1012mgFiber: 15gSugar: 5gVitamin A: 1411IUVitamin C: 5mgCalcium: 322mgIron: 6mg
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