Mushroom Pie with Herb Biscuits

A large oven pan filled with aromatic vegan mushroom pie.

Mushroom Pie with Herb Biscuits

Delicious one-pan mushroom pie suitable even for complete beginners.

Course Main Course

Cuisine American, European

Keyword beginner friendly recipes, holiday meal, mushroom pie, mushroom pie with herb biscuits, mushroom pot pie, plant based holiday recipe, vegan holiday dinner, vegan holiday recipe, vegan mushroom pie, vegan pie, vegan pot pie

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 345.7

Author carleigh

Equipment

Ingredients

4 cloves garlic peeled and finely chopped
3 carrots medium, chopped
2 leeks chopped
750 grams mixed mushrooms about 26½ oz, roughly sliced
375 ml red wine 1½ cups, vegan friendly - or vegetable broth
4 sprigs fresh thyme stems discarded
3 tbsp soy sauce
375 ml vegetable stock 1½ cups
4 tbsp cornstarch for the slurry
6 tbsp warm water for the slurry

Herb Biscuits

1½ cups all-purpose flour
2 tbsp parsley flakes
2 tsp baking powder
½ tsp salt
3 tbsp Chosen Foods Avocado Oil Shortening or vegan shortening of choice
¾ cup non-dairy milk unsweetened

Instructions

Preheat the oven to 400F.
In an oven-safe cast iron pan or casserole dish, add the minced garlic, carrots, leeks, mushrooms, wine, thyme, soy sauce, and vegetable broth.
Mix water with cornstarch to create a slurry and add to the rest of the ingredients. Mix until well combined.
Cook in the oven covered for 45 minutes, until the mixture is thickened almost like gravy.
While the mushroom base cooks, make the biscuits. In a bowl, add the all purpose flour, parsley, baking powder and salt. Mix. Cut in the shortening using your hands or criss crossing two knives, until the mixture is crumb like. Stir in the milk.
Remove the mushroom mixture from the oven, and carefully dollop heaping spoonfuls of the biscuit mix evenly over the skillet, around 2½ tablespoons per biscuit.
Brush the top of the biscuits with a small amount of oil or melted vegan butter, and place back in the oven, covered, for 10 minutes. Remove the cover, and bake for an additional 10 minutes until the biscuits are brown.

Video

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Notes

Sub red wine for vegetable broth if needed. You also have the option to add a splash of balsamic vinegar - a couple of tablespoons.

The biscuit topping can be gluten-free if you swap the all-purpose flour for a gluten-free mix or oat flour. If the mixture seems too dry, add a little bit of extra non-dairy milk, one tablespoon at a time.
Use tamari soy sauce if you're gluten-free.

Want to make this mushroom pie with herb biscuits extra fancy? Before adding the topping, split the filling between six ramekins for individual servings.

Nutrition