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Austin Mushroom Pie Recipe

Looking for an easy AUSTIN Mushroom Pie recipe? Learn how to make AUSTIN Mushroom Pie using healthy ingredients.

Submitted by jaustin23

Makes 8 servings

Austin vegetarian/vegan Adapted from

Recipe Ingredients for AUSTIN Mushroom Pie

for the filling:
50 g (2oz) assorted dried mushrooms
350 g (12oz) button mushrooms, sliced
250 g (9oz) brown mushrooms, sliced
2 tbs olive oil
200 g (7oz) baby onions (approx. 5), sliced
3 garlic cloves, diced
1/2 cup dry white wine
1 stock cube (I used a no-animal-content ?beef? stock)
2 tsp cornflour (corn starch)
2 oz soy cream (or nonfat greek yoghurt)

for the pastry:
225 g (9oz) flour
225 g (9oz) vegan margarine or butter
1 tsp dried thyme
1/4 cup cold water
1 tsp black sesame seeds

Recipe Directions for AUSTIN Mushroom Pie

  1. Place the dried mushrooms in a heat proof bowl and cover with hot water. Allow to soak for 15-30 minutes until tender. Drain reserving liquid, slice the mushrooms and set aside.

  2. Combine 1 cup of the reserved liquid with the stock cube and cornflour (cornstarch) until dissolved, set aside.

  3. Heat the olive oil in a good sized frypan over a medium heat, add the sliced baby onions and fry for 3-4 minutes until soft, add the garlic and cook for a further minute.

  4. Add the button mushrooms and continue to cook over a medium heat until they start to soften, add the Swiss mushrooms and cook for a further few minuted. Add the sliced assorted mushrooms and bring the heat to high, add the wine and allow to simmer for 1 minute before adding the reserved liquid, stock and cornflour mixture.

  5. Turn down the heat to low and let the mushrooms cook over a very gentle heat for 10-15 minutes.

  6. Once the mushroom mixture has gentle cooked for 10-15minutes and is reduced, remove from the heat and stir through the soy cream or yoghurt. Check seasoning and add salt if needed and lots of fresh cracked pepper to taste.

  7. Meanwhile pre-heat the oven to 180C/356F

  8. Rub the margarine or butter together with the sifted flour in a large bowl until it resembles fine bread crumbs. Add the dried thyme and a pinch of salt, combine.

  9. Drop by drop add the cold water until the mixture forms a dough, you may not need all the water. Roll the dough into a smooth ball, cover with plastic wrap and refrigerate for 10 minutes.

  10. Grease a 35cm pie dish and set aside.

  11. Remove the pastry from the fridge and cut into two pieces, one slightly larger than the other.

  12. Roll the larger ball out on a floured surface large enough to line the base and sides of your pie dish. Lay the pastry into to prepared dish prick with a fork a couple of times and return the dish to the fridge for another 10 minutes. Roll out the remainder of the pastry to form the pie lid.

  13. Pour the mushroom filling into the prepared pie crust, trim the edges of the pastry from the dish and top with the pie lid. Seal the edges of the pastry case by gentle pressing drown with a fork or your fingers. Cut a cross in the middle of the pie lid, sprinkle with black sesame seeds and wash with non-dairy milk.

  14. Place in the pre-heated oven for 20-25minutes until pastry is golden and pie bubbling. Remove from the oven and allow to sit for a few minuted before devouring.

  15. Serve with blanched spinach or steamed green veg for a wonderful elegant vegetarian meal.


Main Dish

Nutrition Facts
Serving Size 198.1g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 20% Vitamin C 6%
Calcium 4% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • No cholesterol
  •   Bad points
  • Contains alcohol
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