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Wild Mushroom Forest pie

This pie was originally created for my book V is for Vegan (Quadrille) but feel free to use non-vegan products.
Course: Main Course, vegan main course
Cuisine: British
Keyword: Macaroni Cheese with tinned mushroom soup, Pie, Wild Mushroom recipes
Servings: 6


  • Pie pan, approximately 20 x 20cm


Either use 500g ready made shortcrust pastry or make the pastry:

  • 500 g plain flour
  • 1 tsp sea salt
  • 150 ml olive oil, frozen for a couple of hours before using
  • 50 ml iced water
  • 1 tsp cider vinegar

For the mushroom filling:

  • 3 tbsp olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 750 g wild mushrooms
  • 100 ml double cream or soya cream
  • 200 ml vermouth or white wine
  • salt and pepper

To decorate:

  • 12 stemmed mushrooms for decoration
  • a little butter or vegan equivalent for brushing
  • a little milk or vegan equivalent for glazing


For the pastry:

  • Put flour and salt into a large bowl, add the olive oil by the spoonful, cutting it into the flour until the dough appears 'pebbly'.
  • Mix the iced water with the vinegar and dribble it into the dough gradually until you have a soft ball.
  • Divide the dough into two balls and press them flat. Wrap in clingfilm and leave to rest in the fridge.

For the filling:

  • Heat the olive oil for the filling in a frying pan, adding the shallots and the garlic. Sweat until soft.
  • Add the mushrooms, cream and vermouth or wine. Cook until thick. Season and set aside.
  • Preheat the oven to 200C.

To assemble the pie:

  • Roll out both discs of pastry to the thickness of a pound coin to fit the size of your pie pan.
  • Fit the bottom crust and pour in the cooled filling.
  • Cover with the top crust and pinch together to seal the sides. Trim any excess.

For decoration:

  • Make 5 slits in the top and poke the mushrooms into them (the holes help the steam escape). Brush the mushrooms with butter or vegan equivalent. Brush the top of the pie with milk or vegan equivalent.
  • Cover the pie with foil and bake for 20 minutes.
  • Lower the oven temperature to 180C and bake for another 30 minutes. Remove the foil for the last 10 minutes, so that the top will turn golden.