Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Recipe posted for the Zaar World Tour. Another recipe from Moosewood.

Ingredients Nutrition


  1. Saute the onions in butter in a large skillet.
  2. When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
  3. Add the seasonings.
  4. Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
  5. Remove from the heat and set aside until crust is ready.
  6. Preheat oven to 400°F.
  7. For the crust, combine the flour, baking powder and salt in a large mixing bowl.
  8. Cut in the butter just enough to achieve a crumbly mix.
  9. Stir in the sour cream to form a soft dough.
  10. Generously dust the dough with flour and form into a ball.
  11. On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
  12. Trim the edges.
  13. Fill with the mushroom mixture.
  14. Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
  15. Weave the strips into a lattice over the filling.
  16. Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
  17. For the glaze, beat the egg and milk.
  18. With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
  19. Bake the pie for 25-35 minutes, until the crust is puffy and golden.
Most Helpful

I really hate giving mediocre reviews but this one didn't float my boat (which surprises me because I absolutely adore mushrooms). I used a combination of white button and oyster mushrooms and followed the recipe exactly. The flavor of the filling was bland and just left a lot to be desired. However, the pie crust was very flaky and tasted great. So, although I won't be making the filling again, I will be using the pie crust recipe often. Thank you for sharing.

Hunkle February 10, 2009

From two mushroom fanatics to you - thank you so much! This recipe was fantastic. I confess to using storebought crust the first time, just because I've had mediocre results with other similar recipes and didn't want to go to the trouble of making a special crust if that was going to happen again, but rest assured it did not. Next time I'll happily go the extra mile for this! I might lessen the thyme a little the next time as well, but I suspect that mine is stronger than most because I've caught myself saying the same thing for other recipes that have called for it. If I don't make this every week from now on, I will be very, very disappointed...

queenofeats October 21, 2008

You'll have to make this dish when you are not in a rush lol! Although I found that the dough from the crust was a little soft and a bit hard to handle, it did bake out nicely, I did add in fresh garlic into the filling. This is a very tasty savory pie. thanks Bunny Mom!..Kitten

Kittencal@recipezazz February 15, 2006