Savory Mushroom Pie with Sweet Potato Topping


  1. Preheat oven to 400° F. Grease a 1 1/2-inch deep 9-inch tart pan with a removable bottom or a 9-inch round pie plate.

  2. In  a medium bowl, whisk together 1/2 cup flour and the flax seed. Stir in  the quinoa and butter, mixing well. Spread into the tart pan or pie  plate, pressing down on the bottom and along the sides. Bake for 20  minutes until the bottom and sides of the pie dries out a bit. Set  aside.

  3. Meanwhile,  heat 2 tablespoons olive oil in a large (preferably 12-inch) heavy  skillet over high heat. Add half the mushrooms and season with 1/4  teaspoon each salt and pepper. Cook until lightly browned and tender.  Remove to a bowl and repeat with remaining mushrooms and 1/4 teaspoon  each salt and pepper. Once tender, remove mushrooms to a bowl.

  4. Add  the leeks to the skillet and sauté until softened, about 3 minutes.  Return the cooked mushrooms to the skillet along with the wine and cook  until reduced by half, about 2 to 3 minutes. Stir in the flour and cook 2  minutes, stirring frequently. Add the broth, thyme and lemon zest and  bring to a simmer. Simmer until slightly thickened, about 2 minutes.  Taste for seasoning.

  5. Place  the sweet potatoes and root vegetables (if using) in a medium pot and  add cold water to cover. Season with salt to taste and bring to a boil  over high heat. Reduce the heat and simmer until a sharp knife slides  easily into the vegetables. Drain and return vegetables to the pot. Stir  in 2 tablespoons olive oil, cayenne, and 1/2 teaspoon each salt and  pepper, mashing until fairly smooth.

  6. Transfer  the mushroom mixture to the crust and spread the sweet potato mixture  on top. Bake until pie is hot and top is lightly browned 30 to 35  minutes. Let cool 10 minutes. If using the tart pan, remove the sides  and place on a platter, sprinkling with the parsley. If using a pie  plate, just place on a platter, sprinkle with the parsley and serve.

6 Servings


  • 1/2 cup plus 2 tablespoons all-purpose flour, divided

  • 2 tablespoons ground flax seed

  • 2 cups cooked quinoa

  • 1/4 cup vegan butter

  • 6 tablespoons extra-virgin olive oil, divided

  • 1 1/2 pounds mixed mushrooms, including chanterelle, oyster, maitake or crimini, cut into 1/2-inch pieces

  • 1 teaspoon coarse salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 2 medium leeks, white and light green parts only, sliced lengthwise, then thinly sliced

  • 1/2 cup dry white wine

  • 1 cup vegetable broth

  • 1 tablespoon chopped fresh thyme

  • 1 teaspoon finely grated lemon zest

  • 2 pounds sweet potatoes or 1 pound sweet potatoes and 1 pound mixed root vegetables (rutabaga, turnip, parsnips), peeled and chopped

  • Pinch cayenne pepper

  • 2 tablespoons chopped Italian parsley