Spinach and mushroom puff pie with thyme, white wine and black truffle oil

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

1. Preheat the oven to 200C (180C fan, 400F)
2. Melt the butter and oil in a large pan over a low heat
3. Peel and chop the garlic in 2mm slices and the onion into eighths, then add to the pan with the thyme and season
4. Sweat until soft, then chop the mushrooms into 1-2cm thick slices and add to the pan
5. Turn up the heat and fry until soft
6. Add the stock and wine and bring up to the boil briefly, then down to a simmer
7. In a bowl, mix the cornflour with a little of the liquor from the pan until smooth and then stir into the pan
8. When you have a thick gravy, transfer everything to the pie dish and leave to cool while you prepare the pastry
9. Unroll the puff and, if it’s not wide enough to cover the pie, roll it with a rolling pin
10. 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
11. Pack the fresh spinach on top of the mushrooms, taking care not to leave any stalks sticking up
12. Drizzle the spinach with the truffle oil
13. 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
14. 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
15. 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.

Print Recipe

5 from 1 vote

Spinach and mushroom pot pie

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. This is one flavour-packed pie and it looks great when served at the table.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Pies and quiches

Cuisine: American

Keyword: mushroom, mushrooms, pie, pies, spinach, vegetarian

Servings: 4 portions

Calories: 711kcal

Author: Emily Leary

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

Calories: 711kcal | Carbohydrates: 50g | Protein: 14g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 73mg | Sodium: 453mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2832IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 4mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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