I don't cook with mushrooms very often as my husband isn't a fan, but I've been craving them lately, and so this pie was born.
The mushrooms are bathing in a garlic, thyme and white wine sauce topped with puff pastry, and there's a layer of spinach just beneath the crust, flavoured with a hint of black truffle oil. This is one flavour-packed pie and it looks great when served at the table.
Here's how to make this spinach and mushroom pie.
Ingredients
- 60g (2.1 oz) slightly salted butter
- 1 tbsp olive oil
- 2 large or 4 small garlic sloves
- 1 small white onion
- 1 tsp dried thrme
- Salt and Pepper
- 700g (1.5 lbs) white mushrooms
- 100ml (3.4 fl oz) vegetable stock
- 50 ml (1.7 fl oz) white wine
- 2 tbsp cornflour
- 1 pack of ready-roll puff pastry
- 100g (3.5 oz) fresh, washed spinach
- 1 tbsp black truffle oil (or olive oil if you don't have any)
- 1 medium egg
- 1 large, shallow pie dish, approx diameter
Instructions
- Preheat the oven to 200C (180C fan, 400F)
- Melt the butter and oil in a large pan over a low heat
- Peel and chop the garlic in 2mm slices and the onion into eighths, then add to the pan with the thyme and season
- Sweat until soft, then chop the mushrooms into 1-2cm thick slices and add to the pan
- Turn up the heat and fry until soft
- Add the stock and wine and bring up to the boil briefly, then down to a simmer
- In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then stir into the pan
- When you have a thick gravy, transfer everything to the pie dish and leave to cool while you prepare the pastry
- Unroll the puff and, if it's not wide enough to cover the pie, roll it with a rolling pin
- Cut two 2cm wide strips off the shorter edge of the pastry and use them to make a rim around the top of the pie dish
- Pack the fresh spinach on top of the mushrooms, taking care not to leave any stalks sticking up
- Drizzle the spinach with the truffle oil
- Put the pastry sheet on top of the pie and press around the rim to seal - I then used the off cuts to add some decorative leaves, held in place with water, but you don't have to
- Cut two small slits in the centre to allow excess steam to escape, then trim off the edges and brush all over with beaten egg
- Bake for 20-25 minutes until puffed up and a rich, golden brown
Are you tempted to try this spinach and mushroom pie at home?
Here's the recipe for this spinach and mushroom pie again in a printable format.
Spinach and mushroom pot pie
Ingredients
- 60 g (2.1 oz) slightly salted butter
- 1 tbsp olive oil
- 2 garlic cloves finely sliced
- 1 onion peeled and sliced
- 1 tsp dried thyme
- pinch salt and Pepper
- 700 g (1.5 lb) mushrooms sliced
- 100 ml (3.4 floz) vegetable stock
- 50 ml (1.7 floz) white wine
- 2 tbsp cornflour
- 320 g (11.3 oz) ready-roll puff pastry
- 100 g (3.5 oz) fresh spinach
- 1 tbsp olive oil
- 1 medium egg
Instructions
To make the filling
- Preheat the oven to 200C (180C fan, 400F).
- Melt the butter and oil in a large pan over a low-heat.
- Add the onion, garlic and thyme with a pinch of salt and pepper.
- Sweat for 2-3 minutes until soft, then add the mushrooms.
- Turn up the heat and fry for 3-4 minutes until soft.
- Add the stock and wine and bring up to the boil briefly, then down to a simmer.
- In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then stir into the pan and continue to heat for 5 minutes until thickened.
- When you have a thick gravy, transfer everything to the pie dish and leave to cool completely while you prepare the pastry.
To make the pie
- Unroll the puff and, if it’s not wide enough to cover the pie, roll it gently with a rolling pin.
- Cut two 2cm (1 inch) wide strips off the shorter edge of the pastry and use them to make a rim around the top of the pie dish.
- Pack the fresh spinach on top of the mushrooms, taking care not to leave any stalks sticking up.
- Drizzle the spinach with the olive oil.
- Put the pastry sheet on top of the pie and press around the rim to seal – I then used the off cuts to add some decorative leaves, held in place with water, but you don’t have to.
- Cut two small slits in the centre to allow excess steam to escape, then trim off the edges and brush all over with beaten egg.
- Bake for 20-25 minutes until puffed up and a rich, golden brown.
Nutrition
Looking for more mushroom recipes?





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Winnie says
We love mushrooms and I do bake pies with them every now and then, but never tried with wine.
And I must say - your pie looks TERRIFIC !!
Deena says
Love that your pie has such wonderful rise x
Jenny @ The Brick Castle says
That looks lovely. As soon as I saw the title I knew I had to have a look. We cook very often with mushrooms (we get through 1kg a week), and this would certainly be a favourite here :)
Danielle L says
I've never used or tasted truffle oil - I must add it to my dream ingredients list. The pie looks stunning!