Elegant Mushroom Pie Recipe


This is a savory and tasty main course with lovely presentation suitable for an elegant dinner, fancy brunch or any special occasion. It won't fail to impress.

close up view of a slice of Mushroom Pie garnished with fresh herbs on a white plate
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
8 servings


  • 6 tablespoons butter, divided

  • 1 ½ pounds baby bella (crimini) mushrooms, sliced

  • ¼ cup chopped sweet onion

  • ½ lemon, juiced

  • ½ teaspoon dried thyme

  • 5 tablespoons all-purpose flour

  • 1 ¼ cups Swanson® Chicken Broth

  • cup Marsala wine

  • 2 tablespoons half-and-half

  • salt and pepper to taste

  • 1 (17.3 ounce) package frozen puff pastry, thawed

  • 1 egg, beaten


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.

  2. Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.

  3. Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.

  4. Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.

  5. Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.

  6. Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.

  7. Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving.

Cook's Note:

You can substitute white button mushrooms for the baby bellas, and whole milk for the half-and-half. When you're sautéing the mushrooms, go ahead, and start on your roux/sauce. This will save you some time.

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Nutrition Facts (per serving)

496 Calories
33g Fat
37g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 496
% Daily Value *
Total Fat 33g 43%
Saturated Fat 12g 60%
Cholesterol 48mg 16%
Sodium 428mg 19%
Total Carbohydrate 37g 14%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 10g
Vitamin C 6mg 29%
Calcium 25mg 2%
Iron 3mg 16%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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