Vegan Finnish Mushroom Pie

A flaky vegan-butter crust filled with browned mushrooms, onions and thyme bound in a silky cashew cream. Serves 8.

VeganVegetarianDairy-free

A vegan version of our Finnish Mushroom Pie, from the Steak and Seafood kitchen.

A slice of vegan Finnish mushroom pie with flaky golden crust and creamy mushroom filling
  • Prep 40 min
  • Cook 50 min
  • Total 2 hr 10 min
  • Yield 8 servings

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe

The Finnish mushroom pie in our family collection is rich with butter and cream cheese. This version keeps the deep, savory filling of slowly browned mushrooms and onions and binds it with a blended cashew cream instead, inside a flaky crust made with vegan butter.

It makes a fine meatless main course with a green salad, or a side dish for a holiday table.

Ingredients

Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold vegan butter, cubed
  • 6 to 8 tablespoons ice water

Filling

  • 1 cup raw cashews, soaked in hot water 30 minutes and drained
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 1/2 cups chopped onions
  • 2 pounds cremini mushrooms, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsweetened oat milk, for brushing

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Make the crust. Mix the flour and salt, cut in the vegan butter until it looks like coarse crumbs, and stir in just enough ice water to hold together. Divide in two, flatten into disks and chill 30 minutes.
  2. Make the cashew cream. Blend the cashews, water and lemon juice until completely smooth.
  3. Cook the filling. Heat the oil in a large pot and cook the onions for 10 minutes. Add the mushrooms and cook over medium-high heat for 15 to 20 minutes, until the liquid has evaporated and they are browned. Stir in the garlic, thyme, soy sauce, salt and pepper, then the cashew cream. Cool slightly.
  4. Fill. Heat the oven to 400°F. Roll out one disk and line a 9-inch deep-dish pie plate. Add the filling, top with the second crust, crimp, cut a few vents and brush with oat milk.
  5. Bake. Bake 45 to 50 minutes, until deep golden. Rest 20 minutes before slicing.

Nutrition per serving (estimated)

520Calories
44 gCarbohydrates
4 gFiber
41 gNet carbs
12 gProtein
35 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-free

Tips

  • Keep the vegan butter very cold; use stick-style vegan butter for the flakiest crust.
  • The filling can be made a day ahead.

Questions about this recipe

Can you make pie crust with vegan butter?
Yes. Cold stick-style vegan butter makes a flaky crust; shortening also works.
What replaces cream cheese in this pie?
Soaked raw cashews blended with water and lemon juice make a smooth, rich cream.

Serve it with

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