Miso Mushroom Pie
This pie is one of those recipes we genuinely get excited about every single time we make it. There's something about the combination of miso and mushrooms that is just deeply, properly savoury; umami dialled all the way up, wrapped in golden pastry. We're talking shiitake, chestnut, and oyster mushrooms all in there together, with soft leeks and fragrant thyme making everything smell incredible while it cooks. If you want to impress someone at dinner without spending all evening in the kitchen, this is the one.
Before You Start
- Preheat oven to 200°C
- Cast iron frying pan
- High speed blender
- Saucepan
- Pastry brush
- Colander
- Cashews soaked & simmered for 10 minutes, then drained & cooled
Ingredients
- 3 tbsp olive oil
- 1 leek
- 300g Shiitake mushrooms
- 500g chestnut mushrooms
- 500g oyster mushrooms
- 6 cloves of garlic
- 8 sprigs of thyme
- 1 tbsp soy sauce
- salt and pepper to taste
- 150g cashew nuts
- 200ml plant-based milk
- 2 tbsp miso paste
- 750g puffed pastry
- 15ml plant-based milk
Method
Prepare filling ingredients
- Wash and thinly slice the leek
- Finely slice the shitake and chestnut mushrooms
- Tear the oyster mushrooms
- Peel and crush the garlic
- Remove the thyme leaves from the stalk using your thumb and index finger
Make the filling
- In a cast iron frying pan, heat the olive oil over medium heat
- Saute the leeks with a pinch of salt for 4-5 minutes until starting to soften
- Increase the heat to medium high and add the shitake, chestnut and oyster mushrooms
- Saute, stirring occasionally, until the mushrooms are soft and there is no moisture in the pan, about 10 minutes
- Stir in the garlic, thyme, soy sauce and cook for 1 minute
Whilst the mushrooms cook
- Make the bechamel sauce
- Bring the water to a boil in a saucepan, add the cashews and reduce the heat to medium
- Simmer for 10 minutes to soften the cashews
- Drain from the water and rinse under cold running water
- Add them to a high speed blender with the milk, miso paste and blend until smooth, you may need to add more milk until it is a pourable consistency
Finish the pie and bake
- Take the mushroom filling off the heat and pour the cashew bechamel over and stir to combine
- Add salt and pepper to taste
- Remove the pastry from the wrapper
- Lay the pastry over the filling and fork around the edges of the pastry for decoration and tuck down the sides of the dish to create a tight seal
- Pierce two small air holes on top of the pastry to stop the filling from bursting during cooking
- Using your pastry brush, brush the pastry with milk
- Place the pie in the oven for 20-25 minutes until the pastry is golden brown
- Serve with your favourite vegetables
Tips & Variations
- Mix up your mushrooms: We love the combo of shiitake, chestnut, and oyster but honestly use whatever you can find. Portobello works brilliantly and gives the filling a really meaty bite.
- Don't rush the leeks: Give them a proper 4-5 minutes in the pan before you add anything else. Softened, slightly sweet leeks are the base of everything good here, so don't skip this step.
- Go big on miso: If you're a miso head like us, don't be shy with it. Start with what the recipe says and then taste and add a little more if you want even more of that salty, savoury depth.
Why This Works
The miso is the real game-changer here. It adds this incredible depth and richness to the filling that makes it taste like it's been cooking for hours, even though it hasn't. We also find that using three different types of mushroom gives you loads of texture variation, so every bite feels a little bit different. Trust us on this one, it's so much better than a one-mushroom pie.