Creamy Mushroom Pie With Béchamel Sauce (Vegetarian)
This Creamy Mushroom Pie With Béchamel Sauce is a soft rustic with a tasty filling, ideal as a main dish for a tasty dinner with family or friends. To make it we prepared the base with egg yolk, milk, sugar, brewer's yeast, honey, flour and butter. The mixture must then rise for a couple of hours before rolling it out and filling it with pan-fried mushrooms , cheese and bechamel. The savory pie will then be cooked in the oven for 35 minutes, ready to serve tasty and stringy.
What is Creamy Mushroom Pie?
The creamy mushroom pie has its roots in European cuisine, where savory pies filled with rich sauces and vegetables have been staples for centuries. Mushroom pies, in particular, became popular in France and Italy, where wild mushrooms were abundant, and creamy fillings like béchamel complemented their earthy flavors. Variations of this pie can be found worldwide, from the UK’s savory mushroom tarts to Russia’s kulebyaka, which often features mushrooms alongside other fillings in a puff pastry crust. In Finland, a similar pie called sieni piirakka is made with sour cream instead of bechamel. Fun fact: mushrooms were considered a luxury in ancient Rome, and only the elite could afford dishes that prominently featured them!
Pro Tips to Get the Best Creamy Mushroom Pie
- Ensure eggs, butter, and milk are at room temperature to help the dough rise better and blend smoothly.
- Knead the dough until it’s smooth and elastic to ensure a tender, fluffy crust.
- Give the dough enough time to double in size for a light, airy texture.
- For extra flavor, sauté the cremini mushrooms before adding them to the pie to intensify their earthy taste and prevent excess moisture.
- Don’t forget to prick the base with a fork to avoid air bubbles while baking.
- Baking the crust for 20 minutes before adding the toppings ensures a firm base that holds up to the creamy filling.
What Are The Best Types of Mushrooms for This Recipe?
The best types of mushrooms for this creamy pie are cremini, which offer a rich, earthy flavor and meaty texture. You can also use white button mushrooms for a milder taste or shiitake for a more intense, umami flavor. For added depth, a mix of different mushrooms like porcini or oyster can bring complexity to the dish.
How Do I Keep The Pie Crust From Turning Soggy?
To keep the crust from getting soggy, pre-bake (blind bake) the dough for about 20 minutes before adding the toppings. This creates a firm base. Also, avoid using overly wet ingredients; sauté the mushrooms first to release excess moisture, and apply the bechamel sauce in a thin layer.
What Else Can I Add to This Pie?
You can enhance this creamy mushroom pie by adding ingredients like sautéed spinach, caramelized onions, or roasted garlic for extra flavor. For a heartier option, try adding cooked chicken, ham, or crispy bacon. Fresh herbs like thyme or rosemary can also complement the earthy mushrooms and creamy béchamel sauce, adding a fragrant, savory touch.
What Can I Serve With This Pie?
This creamy mushroom pie pairs well with a light side salad, like arugula or mixed greens with a tangy vinaigrette, to balance its richness. Roasted vegetables, such as carrots or Brussels sprouts, complement the savory flavors, while a simple garlic bread can add a comforting touch. A glass of crisp white wine, like Chardonnay, also makes a great accompaniment!
Can I Make This Pie Ahead of Time?
Yes, this pie can be made ahead of time! You can prepare the dough and let it rise, then refrigerate it for up to 24 hours before baking. Alternatively, you can fully assemble the pie, bake it, and store it in the fridge for up to two days. When ready to serve, reheat it in the oven at 180°C (350°F) until warmed through. This helps maintain the pie's texture and flavor.
Does This Pie Freeze Well?
Good news: it does! To freeze, fully bake the pie, then allow it to cool completely. Wrap it tightly in plastic wrap and aluminum foil, or store it in an airtight container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat in the oven at 180°C (350°F) until warmed through. This helps preserve both the texture and flavor.
More Mushroom Comforting Recipes to Try
Scalloped Portobello Mushrooms
Potato Mushroom Speck Savory Pie
Make-Ahead Potato Mushroom Casserole
Creamy Mushroom Scalloped Potatoes
How to Store Creamy Mushroom Pie
You can store the mushroom and béchamel savory pie for 1-2 days under a glass bell jar or, in any case, well covered.
Ingredients
How to Make Creamy Mushroom Pie
In a bowl mix the eggs, the egg yolk, the salt, sugar, milk, honey and dry yeast.
In a bowl mix the eggs, the egg yolk, the salt, sugar, milk, honey and dry yeast.
Add the flour and keep on mixing until the liquid is completely absorbed. Let it rest for 20 minutes.
Add the flour and keep on mixing until the liquid is completely absorbed. Let it rest for 20 minutes.
Add the butter, knead for about 10 minutes, until a smooth dough starts forming and then compact it into a bowl. Let it rise for 2 hours.
Add the butter, knead for about 10 minutes, until a smooth dough starts forming and then compact it into a bowl. Let it rise for 2 hours.
Roll out the dough with a rolling pin into a circle and place it on a plate.
Roll out the dough with a rolling pin into a circle and place it on a plate.
Make cuts all around the outer edge. Braid the pieces of dough together. Then, let it rest for 20 minutes.
Make cuts all around the outer edge. Braid the pieces of dough together. Then, let it rest for 20 minutes.
Prick the center of the cake with a fork and moisten the edge with the beaten egg. Cook in a static oven at 350°F (180°C) for about 20 minutes.
Prick the center of the cake with a fork and moisten the edge with the beaten egg. Cook in a static oven at 350°F (180°C) for about 20 minutes.
Take the pie crust out of the oven, spread the béchamel sauce in the center, sprinkle the cooked mushrooms over it and then cover with shredded mozzarella. Cook for another 15 minutes.
Take the pie crust out of the oven, spread the béchamel sauce in the center, sprinkle the cooked mushrooms over it and then cover with shredded mozzarella. Cook for another 15 minutes.
Serve the pie when it's still warm and gooey. Enjoy!
Serve the pie when it's still warm and gooey. Enjoy!
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