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Recipe Category / Savory pies and Tarts
Mushroom Pie
Mushroom Pie
Method
  • Preheat oven to 180* C (350* F) Fan.
  • Place a pan over high heat and let it get very hot.
  • Quarter the mushrooms.
  • Add 2 tablespoons of olive oil to the pan along with ¼ of the mushrooms. Sauté for 2-3 minutes.
  • Drain the mushrooms to remove extra moisture.
  • Place the pan back over high heat. Add 2 tablespoons of olive oil and another ¼ of the mushrooms.
  • Drain and follow the same process until all of the mushrooms are sautéed.
  • Place the same pan over high heat and let it get very hot.
  • Cut the onion into 0.5 cm slices.
  • Add 2 tablespoons of olive oil to the hot pan and add the onions.
  • Sauté for 4-5 minutes until they are nicely caramelized.
  • Thinly slice the garlic and add it to the pan.
  • Cut the tomatoes in half. Remove the stems and squeezed them so that only the flesh remains and then cut them into 0.5 cm cubes.
  • Transfer the drained mushrooms to a large bowl and add the tomatoes.
  • Finely chop the mint and add it to the bowl along with the thyme.
  • Add the sautéed onion and garlic, gruyere, olive rounds, salt and pepper.
  • Stir with a wooden spoon until all of the ingredients are completely combined. Your filling is ready.
  • Brush a 25x35 cm baking pan with olive oil and add a sheet of phyllo dough.
  • Drizzle with olive oil and cover with another sheet.
  • Repeat the same process once more to complete the bottom crust.
  • Add 1/3 of the filling and spread it evenly with a spoon.
  • Cover with a sheet of phyllo, drizzle with olive oil and spread another 1/3 of the filling over it.
  • Cover with another sheet of phyllo, drizzle with olive oil and spread the final 1/3 of the filling over it.
  • Cover with 3 sheets of phyllo dough making sure to drizzle each sheet added with olive oil as you did for the bottom crust.
  • Turn the edges that are hanging over the baking pan inward and brush them with olive oil as well as the whole surface of the pie.
  • Score into 9 pieces, making sure not to cut all the way down to the bottom.
  • Sprinkle with sesame seeds and place on the highest rack in the oven.
  • Bake for 40-50 minutes.
  • When ready, remove from oven and allow the pie to cool for 10-15 minutes before serving.
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Nutritional
Chart

Nutrition information per portion

470
Calories (kcal)
24 %
25.4
Total Fat (g)
36 %
8.4
Saturated Fat (g)
42 %
42.0
Total Carbs (g)
16 %
6.2
Sugars (g)
7 %
17.1
Protein (g)
34 %
5.0
Fibre (g)
20 %
1.5
Sodium (g)
25 %

*Based on an adult’s daily reference intake of 2000 kcal.