This Mushroom Pot Pie is the perfect, savory dinner party recipe! Rich, creamy mushrooms bathing in a red wine gravy, then topped with the most-delicious puff pastry crust! This vegetarian friendly meal can be made ahead of time, then popped into a hot oven when you’re ready to serve.
This pot pie is hearty, cozy and comforting. Yet it’s also totally vegetarian. Because when you’ve got all those meaty, flavorful mushrooms bathing in a red wine cream sauce, you really won’t miss the meat one single bit.
The mushroom mixture is pure heaven!
Sauteed mushrooms with onions, carrots, garlic, and kale all simmered down with some thyme, red wine and cream, along with a little splash of soy sauce for that umami-kick we all love.
And let’s talk about that crust. It’s so perfect and golden. The key here? Using store-bought puff pastry. Easy, peasy, and insanely good!
The mushroom mixture can be prepared up to three days ahead of time. Which means, if you’re hosting a dinner party, that leaves you with plenty of time to be social with your guests and enjoy a glass of wine when they arrive!
All you need to do is roll out the puff pastry, place it on top of your prepared pot pie filling, and let it bake away for about 30 minutes!
Not only that, but this dish is super impressive.
A true table centerpiece if I ever did see one…
🛒 Ingredients Needed
- Mushrooms – I like to use a variety. Portobello, cremini, button mushrooms, shiitakes, and oyster mushrooms all work well.
- Olive Oil + Butter
- Onion + Garlic
- Kale + Carrots
- Tomato Paste – Lends a “cooked all day” flavor to this dish.
- Flour – This is what helps to thicken that yummy red wine gravy.
- Dry Red Wine – Pinot Noir, Zinfandel and Cabernet are great options. Use a wine that you’d actually drink.
- Vegetable Stock – Or beef stock or homemade bone broth.
- Soy Sauce – Gives that yummy umami kick. Add a bit, then perhaps add a little more after tasting the mushroom mixture.
- Heavy Cream – Cozy, creamy and delicious!
- Puff Pastry – Look for this in the freezer aisle near the pie crusts. I used one sheet of a 17.3 ounce package. You’ll roll it out to the size of your skillet.
- Egg – This gets with a little heavy cream and brushed over the puff pastry to give it that perfect, photo-ready sheen.
📋 How to Make It
Make the Creamy Mushroom Filling
Heat oil in a large skillet over medium-high heat. Add half the mushrooms and cook in a single layer, without stirring, for about 3 minutes, until well browned. Stir, then continue to cook for another 3 minutes until well browned. Set aside to a bowl and repeat with the remaining mushrooms.
Reduce the heat and melt some butter in the skillet. Add the onions and carrots and cook until softened, about 5 minutes.
Add the garlic, tomato paste and flour. Then add the kale, red wine, broth, thyme, and soy sauce.
Once the kale is softened, stir in the cream. Add the mushrooms back to the skillet and be sure to taste. Season with additional soy sauce, salt, and pepper, until the flavors pop.
Prepare the Crust
Thaw the puff pastry for 30-40 minutes. Then, roll it out so that it’s large enough to cover the skillet, and use a knife to form it into a circle shape.
Place the puff pastry on top of the mushroom filling, and crimp the edges using the tines of a fork. If desired, create a stripe pattern in the puff pastry by gently running a paring knife over the top without fully cutting through.
Whisk the egg with a little heavy cream, then lightly brush the egg wash over the top of the puff pastry. (This is what helps the crust get that glossy-golden color.)
Bake in a preheated 400-degree oven until the filling is bubbly and the top is puffy and golden.
Let rest for about 10-minutes before enjoying.
🕕 Make Ahead
The mushroom mixture can be prepared and refrigerated for up to 3 days ahead of time. Remove the mushrooms from the fridge at the same time you’re thawing the puff pastry, which takes about 40-minutes. This allows them to come up to room temperature. Then, just roll out the puff pastry and place it on the pot pie. Bake in a preheated 400-degree oven for 30 minutes.
🍽 What to Serve with Mushroom Pot Pie
Try serving this vegetarian pot pie with a light, crispy side dish that has a bit of acidity to it. Here are some great options:
- Apple Slaw with Celery Root
- Grilled Broccolini with Apple Cider Vinaigrette
- Shaved Fennel and Celery Salad
- Shaved Brussels Sprouts Salad with Mustard and Parmesan
🍷 Wine Pairings
Of course, no dinner party is complete without a couple great bottles of wine. And this mushroom pot pie is just begging to be paired with bright, acidic wines that balance out the richness that rich sauce that’s bathing those mushrooms.
I like to offer a couple options when hosting company, since everyone tends to have their own personal tastes.
Tonight I chose two bottles from my favorite local winery, Erath. Their 2020 Oregon Pinot Noir and 2019 Reserve Collection Willamette Valley Pinot Noir.
Their Pinots are just the absolute perfect pairing for this dish. Both wines have a bright acidity which is a great balance with the richness of this dish. And earthy Pinot Noirs are a match made in heaven for mushrooms!
This dish was already insanely delicious. But when paired with Erath Pinot, it’s just elevated…. A true pairing not to be missed.
🥘 More Savory Dinner Recipes
More mushroom recipes
Did you Make This Mushroom Pot Pie?
If you loved this vegetarian pot pie, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Mushroom Pot Pie Recipe
- 4 Tablespoons olive oil
- 2 pounds mixed mushrooms ( such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups))
- 4 Tablespoons unsalted butter
- 1 yellow onion (finely chopped)
- 1 cup diced peeled carrots (from 2 medium carrots, cut into ½-inch pieces)
- 4 cloves garlic (minced)
- 1 Tablespoon tomato paste
- ¼ cup flour (plus more for dusting)
- 3 cups chopped kale (stems removed)
- 1 cup dry red wine
- 1½ cups beef stock (or vegetable stock)
- 1 teaspoon dried thyme
- 1 Tablespoon soy sauce (plus more to taste)
- ¾ cup heavy cream (plus 1 Tablespoon for egg wash)
- 1 sheet puff pastry (about 9-ounces, thawed)
- 1 egg
- Preheat the oven to 400 degrees.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 TBSP oil over medium-high. Add half the mushrooms, season with salt and pepper and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a medium bowl.
- Repeat with the remaining 2 TBSP oil and the remaining mushrooms; transfer them to the medium bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and carrots and cook until starting to soften, about 5 minutes.
- Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.
- Then add the kale, wine, broth, thyme, and soy sauce. Season with salt and pepper, and cook for about 3 minutes, until the kale is starting to soften.
- Stir in the cream.
- Add the mushrooms back to the skillet and stir to combine. Season with additional soy sauce, salt, and pepper, to taste.
- Roll the puff pastry out so that it’s large enough to cover the skillet, and use a knife to form it into a circle shape.
- Place the puff pastry on top of the mushroom mixture, and crimp the edges using the tines of a fork, if desired. Create a stripe pattern in the puff pastry by gently running a paring knife over the top without fully cutting through.
- Whisk the egg with 1 TBSP heavy cream, then lightly brush the egg wash over the top of the puff pastry.
- Set the skillet on top of a baking sheet and bake until the puff pastry is puffed and golden, about 30 minutes. Let sit for 10 minutes before enjoying.
I teamed up with Erath to bring you this post. As always, all opinions are my own.