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Herby Parmesan Mushroom Pot Pie

creamy, comforting, and filled to the brim with ‘shrooms! 
Prep Time 30 mins
Cook Time 1 hr
Servings 2 small pot pies


  • 8 oz ramekins


  • 2 tbsp neutral cooking oil (I used avocado)
  • 4 oz shiitake mushrooms sliced
  • 2 tbsp butter
  • 1 medium shallot sliced thinly
  • 4 cloves garlic sliced thinly
  • 2 sprigs rosemary leaves only, remove the stems
  • 2 sprigs thyme leaves only, remove the stems
  • 8-10 leaves sage
  • 4 oz mixed mushrooms of your choice (I used a blend of oyster, crimini, and shiitake) chopped
  • 1 tbsp saké (you can substitute with a dry white wine)
  • 1/2 tbsp Worcestershire sauce (I used Annie's vegetarian sauce)
  • 3/4 cup cream
  • 1/4 cup parmigiano reggiano grated
  • 1 pinch nutmeg
  • readymade pie crust (I used Pillsbury's)
  • 1 egg whisked in a bowl to use as egg wash
  • 2 sprigs thyme to garnish
  • flaky salt to garnish
  • salt to taste
  • pepper to taste


  • Preheat your oven to 425. 

Crispy Shiitake Topping

  • Heat up 2 tbsp of oil in a pan on medium heat. 
  • Add in the sliced shiitake mushrooms and spread them out so they’re not touching each other. You may need to do this in two batches. 
  • Shallow fry the shiitake on each side until golden brown. Season them with salt before removing them from the pan. Set them aside. 

Creamy Parmesan Mushroom Filling

  • Heat up 1 tbsp of oil and 2 tbsp of butter in the pan on medium heat. 
  • Add in the shallots, garlic, bay leaf, and all of the fresh herbs. Add salt to taste. 
  • Sauté until the shallots and garlic start to turn golden and the herbs darken. Make sure the herbs don’t burn! 
  • Add in all of the chopped mushrooms. Cook until the mushrooms brown slightly. Add salt to taste. 
  • Add in one tablespoon of sake or white wine to deglaze the pan. 
  • Add in the Worcestershire and cream to the pan. 
  • Add in the grated parmesan and cook down the mixture for 2-3 minutes until it thickens. Add salt and pepper to taste, and finish it with a pinch of nutmeg. 

Assembling/Baking the Pie

  • Cut out two pie crusts that are about 1/2 inch wider in diameter than the top of the ramekin. 
  • Divide the creamy mushroom mixture evenly between the ramekins. 
  • Top the creamy mixture with the shallow fried shiitake mushrooms.
  • Make a small cross in the top of the pie crust to allow steam to escape and brush both sides with egg wash. 
  • Place the pie crust on the ramekin and crimp the edges with a fork. 
  • Top with flaky salt and a sprig of thyme. 
  • Bake in the oven for 25 minutes or until golden brown. Check the progress of the crust at around 20 minutes to ensure it doesn’t overcook. 
  • When the crust is golden brown, remove it from the oven and let it cool for about 10 minutes and then dig in!