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Mushroom Pie with Parmesan Garlic Crust Recipe

  • Makes 8 Servings
  • Hands-On Time: 40 Min.
  • Total Time: 1 Hour 20 Min.



  • 1 Pulse 4 Tbsp. butter and biscuit mix together in a food processor until crumbly (or cut butter into the mix with a fork)
  • Add water one Tbsp. at a time, pulsing after each addition, until the dough just starts to come together
  • Pour onto a sheet of plastic wrap. Pull the edges of the wrap together and wrap tightly, forming the dough into a ball as you go. Refrigerate 30 min.
  • Heat 2 Tbsp. of oil in 12" skillet over medium heat. Add mushrooms, shallots, thyme and salt to pan and cook, stirring occasionally, until mushrooms are tender, 8 to 10 min.
  • Push mushrooms to side and add port. Bring to a boil and cook until the port is reduced by half, about 2 min.
  • Add carrot, vegetable broth and Worcestershire sauce to pan and stir. Bring to a boil, cover and reduce heat to a strong simmer. Cook until carrots are tender, about 8 min.
  • Combine the remaining 3 Tbsp. of butter with flour in a small saucepan. Cook over medium heat, stirring constantly, until thick and dark brown, about 5 min. Whisk in a little of the hot broth from the mushroom mixture
  • Pour flour mixture into mushroom mixture, stirring constantly, and bring to a boil. Continue stirring until sauce thickens, about 2 min. Pour into a deep pie dish and set aside to cool
  • Preheat oven to 350?. Remove dough from the fridge and roll out on the floured surface. Drape over cooled mushroom mixture. Use a sharp paring knife to trim away any extra dough around the edges; cut a vent in the center
  • Just before baking, whisk together the egg and water; brush over crust to give the pie crust a nice shine
  • Place the pie plate on a rimmed baking sheet. Bake until the crust is a rich brown and the filling is bubbly about 40 to 45 min.
  • Remove from oven and cool slightly before slicing. Serve hot or room temperature 

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