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Vegetarian, Northern, Eastern and Western France

Mushroom and potato pie with green salad

This mushroom and potato pie is a vegetarian flaky pastry dish for 4 people, ready in 1 hour 20 minutes, rated medium difficulty, for about €2.10 per person. The key to success is letting the filling cool before assembling the pie and cutting a small chimney on top so steam escapes and the pastry stays crisp.

I'm suggesting a flaky pie filled with potatoes, mushrooms and cream, golden on top, served with a fresh salad.

Mushroom and potato pie with green salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€2.10
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under the golden, crackly pastry, soft potato slices mingle with lightly seared mushrooms and thick cream, which binds the filling without drowning it. Fresh parsley adds a green lift that wakes up the whole dish, without ever overpowering the earthy taste of the button mushrooms.

This is a pie to make on a slow autumn or winter Sunday, when you have a little time to put it together calmly. Kids love the puffed, golden pastry, and it holds up beautifully on the table for guests, served simply with a green salad.

The ingredients

4 people

Fruits and vegetables

  • Puff pastry sheets 2
  • Potatoes 600 g
  • Button mushrooms 400 g
  • Shallots 2
  • Parsley 3 sprigs
  • Green salad 1

Dairy

  • Thick crème fraîche 15 cl
  • Egg 1
  • Butter 20 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Boil the peeled, sliced potatoes for 8 minutes, then drain them. 8 min

    They should stay firm, they'll finish cooking inside the pie.

  2. Sauté the sliced mushrooms and shallots in the butter over high heat. 10 min

    Let the mushroom water fully evaporate.

  3. Mix the potatoes, mushrooms, cream, parsley, salt and pepper.

    Let the filling cool before assembling, so the pastry doesn't soften.

  4. Line a pan with one pastry sheet, add the filling, cover with the second sheet, seal the edges and cut a chimney in the center.

    Moisten the edges with a little water so they stick together well.

  5. Brush with beaten egg and bake at 200°C, then serve with the dressed salad. 35 min

    Cover with foil if the pastry browns too fast.

Our tips to get it right

  • Drain the potatoes well and let all the mushroom water cook off before mixing the filling, otherwise the bottom pastry turns soggy in the oven.
  • Prick the top pastry lightly with a fork around the chimney so steam escapes evenly instead of pooling under the crust.
  • Set the pie on a cold baking sheet before it goes in the oven, a hot surface would brown the bottom too fast.

The variations

  • Swap the button mushrooms for mixed wild mushrooms or frozen porcini for a deeper, earthier flavor in fall.
  • Stir a handful of grated Gruyère or Comté into the filling for a richer, meltier version.
  • For a quicker version, use potatoes that are already steamed and shorten the oven time by a few minutes.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup to start
  • Sparkling water with lemon

Storage

The pie keeps 2 to 3 days in the fridge in a sealed container. It freezes well unbaked, before cooking, and can go straight from the freezer into the oven with a longer bake time. Reheat leftovers in the oven to keep the pastry crisp, the microwave will make it soggy.

Questions about this dish

Can you make this pie ahead of time?

Yes, you can assemble the pie the day before and keep it covered in the fridge. Bake it the same day you plan to serve it, adding a few extra minutes if it goes into the oven cold.

Can you replace the thick cream?

You can use heavy liquid cream instead, but the filling will be a bit wetter. If you do, let it cool longer before filling the pastry.

How do you keep the bottom of the pie from getting soggy?

Make sure the filling is just warm, not hot, before you spoon it onto the bottom pastry. The mushroom liquid also needs to fully evaporate while it cooks in the pan.

Can you use other mushrooms instead of button mushrooms?

Yes, oyster mushrooms or a mix of wild mushrooms work well. Cut large pieces smaller so they cook at the same pace as the shallots.

How long does it take to make a mushroom and potato pie with a green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mushroom and potato pie with a green salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom and potato pie with a green salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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