Savory Mushroom Nut-Meat Pie

Savory Mushroom Nut-Meat Pie Download recipe for Savory Mushroom Nut-Meat Pie

Savory Mushroom Nut-Meat Pie

Oven 400 F (204C)

Prepare a black iron skillet with cast iron lid about 12” diameter

1/4  tsp olive oil, lightly oil skillet

Place the bottom pastry crust in the cast iron skillet, and pre-bake the bottom crust until lightly brown, then remove and set aside for filling. Have the pastry for top lattice crust ready.




1 tbsp olive oil

½ of a large leek, (about2” diameter and 20” long) use white and green parts sliced thin

3 large cloves of fresh chopped garlic

4 large celery stalks and several small center celery stalks with leaves

1 medium (4” diameter) chopped onion

½ cup chopped walnuts

½ cup chopped pecans

1 cup whole fresh or frozen cranberries

1 large chopped Poblano pepper

6 medium (2” diameter cap) fresh raw Portobello mushrooms

1-1/2 to 2 cups homemade vegetable broth (see my recipe at the end of this recipe)

1 cup dried potato flakes (set aside for assembling of pie)

2 tbsp Corn Starch (set aside – do not add this until last step of cooking)

Heat skillet on the stove; add oil, and all ingredients except don’t add the homemade vegetable broth, dried potato flakes, and corn starch yet.

Saute the ingredients in olive oil slowly, cover pan and keep covered tightly except when stirring. Stir in a dash salt to over all ingredients while stirring and their own juice will come out and this mixture will begin braising in its own juices.  Reduce heat to low and keep covered, stirring often, for about 20 minutes and when it starts to stick add about ½ cup of the reserved vegetable broth, stirring to deglaze the skillet. Keep heat at low and skillet covered, keep braising the ingredients, add another ½ cup of the vegetable broth and stir occasionally for about 30 more minutes covered.

Take ½ cup of reserved vegetable broth at room temperature; don’t do this with hot broth because it will lump. If broth is hot use additional tap water to mix the corn starch. Mix the cornstarch with either the vegetable broth or water, stir well and then while stirring the braised mixture add the liquid corn starch mixture and stir well slowly continuing to braise on low heat, stir as the pie filling thickens. You want the consistency of very thick gravy; if it gets too thick add some of the vegetable broth. Turn off heat; remove from heat, and let skillet set covered for another 15 minutes, stir at least once and when you remove lid don’t let evaporated liquid drip back into the pan. Heat oven to about 400 F (204C)


Then fill the prebaked pie crust, scoop about 1/3 of the filling into the pie crust and then sprinkle about half of the dried potato flakes over the filling, then place another 1/3 of the filling, and the other half of the dried potato flakes, and last 1/3 of the filling to top it off, and place the pastry for top crust in a lattice work pattern.

Don’t be lazy like me; weave your lattice to look nice. I just flopped mine down without weaving it.

Bake for about 10 minutes uncovered in hot oven, then cover the skillet with cast iron lid and bake another 20 minutes, then remove lid, turn off oven but leave the skillet in oven for about 10 more minutes to let the top crust finish crisping. Remove from oven, let cool on counter for about 15 minutes before cutting.



How I make my homemade vegetable broth:


4 large stalks celery chopped into bite size pieces about ½” x ½” of sliced thin

2 large carrots, chopped into pieces about ¼” x ¼”

1 large onion (about 4” diameter)

3 large cloves garlic sliced

½ half large leek, (about2” diameter and 20” long) use white and green parts sliced thinly

2 quarts water

½ tsp salt

Simmer all ingredients in a stock pot covered for about 1-1/2 hours. Strain off the 2 cups for the mushroom pie and save the rest with vegetables for soup or beans. I make white beans and after beans are cooked then I add some of the vegetables and broth from this recipe to make a white bean vegetable soup to serve with the Mushroom Nut-Meat Pie.

How I cook my white beans:

1 pound dried white beans (great northern)

½ tsp salt (reserve – do not add yet – see recipe instructions because it make beans tough, they won’t be creamy if you add salt too early)

Wash and soaked overnight.


Rinse beans well the next morning and use fresh water to cook beans. Cover beans with water about 2” over beans and do not add anything else to cooking pot. Bring to a boil on high while stirring so it won’t foam over. When it starts to foam up reduce heat to low-medium and continue stirring, add about 1 tbsp olive oil, continue stirring and when it settles down then reduce heat to low, cover pot, and let cook about 20 minutes with a very gentle low boil, check on the pot to be sure it isn’t boiling over, keep pot covered except to lift lid and stir being sure they are gently simmering so the beans stay whole. Then test the beans at about 20 minutes and if they are soft add about ½ tsp table salt and stir, keep heat low, cover pot, and let simmer another 5 minutes then remove from heat and let set about 15 minutes. Stir and taste. Add black pepper to taste and stir well. Add in about 1 cup of the homemade vegetable broth with the vegetables. Stir well and let sit for about 15 more minutes. 

Serve bean soup with the savory mushroom nut-meat pie and a green salad or vegetable of choice.