Cream Of Mushroom & Zucchini Pie

So yesterday I wanted to bake a pie fit for a king, as a long-standing friend of ours was due to have a late lunch with us – he is not vegan, but he loves my food. I must admit that this pie was rather exceptional – we all shared it, 2 large portions each. Yes, we over-ate because it was so very good. Puff pastry has such a character, and is the perfect carb to marry with the most succulent of vegetables, my choice being mushrooms and zucchini, because that’s what the fridge yielded. My young daughter loved it, she is a discerning eater, but if I get the thumbs up from her, I know I have a child friendly delight. Cooked to perfection, the afternoon was a wholly satisfactory one, and the result so good, I just had to share it with you all.


1 pack puff pastry (I used Jus-Rol 2 x 320g sheets)


3 Tbsp (45g) extra virgin olive oil

2 tsp vegan margarine/butter, or refined coconut oil

1 small white onion, finely chopped

2 cloves garlic, finely chopped

3 cups chopped fresh mushrooms

3 to 4 cups chopped zucchini/courgettes

1 cup plain vegan yoghurt, or equivalent – this would work with vegan cream too – or even cashew cream, made with ¾ cup of cashews that have been pre-soaked, added to the same amount (or a little more) water, whizzed in a processor until smooth, adding a few drops of lemon, set aside in the fridge, and used in the sauce as per the recipe)

Himalayan salt, or sea salt, to taste (around 1 tsp)

1 tsp (5 ml) agave nectar

1 tsp nutritional yeast

¾ cup of petit pois

¼ cup (65 ml) water

1/8 teaspoon turmeric powder

½ cup (125 ml) dry white wine

¼ tsp black pepper



Slightly heat your oil and margarine or coconut oil in a saucepan. Then fry your onion and garlic for a minute or so, before adding the courgettes/zucchini until they get some colour and begin to soften.

Now add the mushrooms and stir. Continue stirring until they begin to soften, add a little bit of the wine, and stir for a few minutes.

Add the remaining ingredients a little at a time, and simmer for 20 minutes or so, or until all the veggies have softened and you are left with a thick sauce.

Allow the filling to cool down, and preheat your oven to 350ºF (180ºC).

Meanwhile grease a pie dish (mine was 10 inches diameter by 1 inch deep). If you are using Jus-Rol pastry, cut it to size for the base, taking care to cover the edges well. Then spoon in the filling and cover the top well. Now with the back of a fork or your thumbs press indentations to mark, close and tighten the edges well. Then make some holes with your fork across the top, so that the pie can breathe. I covered mine, and placed it in the fridge to bake the following day, though it can go straight in a hot oven.

Cover with baking foil for around 30 minutes, then uncover and cook until golden on top.

Take it out – allow it a few minutes to slightly cool off, cut carefully with a sharp knife and serve.

Enjoy !




All recipes and content © Miriam Sorrell 2010




  1. Oh yum! I’m going to make this for sure! I’ll probably use the cashew cream option – should I use the whole amount you mention or just one cup? (looks like it might make more than one cup?)
    Thank you Miriam xx_

  2. I would use the whole amount Mia, and let me know how it goes as and when. 🙂

  3. This looks so delicious! I can hardly wait to try it, especially since I have SO much zucchini these days. One thing I was wondering, I am not crazy about peas. Is there another vegetable that you think would complement what you put in the pie – maybe some cauliflower or broccoli? Or could I just leave them out? What do you think, Miriam.

    Thanks so much for sharing the recipe.

  4. Janet Hi there – the pie will work just as well without the peas – I think that pre-steamed chopped carrots will work very well indeed, as would sweetcorn, that is if you want to substitute the peas. Do let me know how it goes and more importantly, enjoy ! 🙂

  5. I made this pie last night – is was sooo delicious and easy to make! Thanks for the recipe Miriam 🙂

  6. That’s great news Sonja, and hope you enjoy many more recipes from my blog ! Cheers your way ! 🙂

  7. Woowza – this is delicious. I prepared it last night and baked it this morning for breakfast, with a side of strawberries. It’s like something you would pay a lot for in a fancy restaurant, and just amazing to have that whole pie on my counter at home. I’m definitely making this a regular weekly dish. (I didn’t have wine so I used a few splashes of balsamic vinegar and a bit of water and fruit juice – absolutely delish.)

  8. Cara that’s awesome news and I very much look forward to your future comments on my blog – so glad you enjoyed it so ! Cheers ! 🙂

  9. Hi Miriam, I love your recipes! they are so full of flavour and I really enjoy both making them and enjoying the delight on friend’s faces and as they eat! You’re a beautiful cook, Miriam – I’ve seen quite a lot of vegan websites, and I love your recipes! 🙂 🙂 Thank you so very very much!!!

  10. Hi Miriam, I wonder how a cup of light tofu would work in this recipe, could add some lemon juice to the tofu and whiz it up … workable???

  11. Hi there Raewyn and welcome here. I am delighted that you love my recipes so much. May be you would be interested in my ‘Mouthwatering Vegan’ cookbook, full of recipes and pictures. My upcoming book is entitled YASOU and will be out for pre-ordering in the next fortnight (may be sooner) – it will be a book with loads of amazing Middle Eastern & Greek recipes from my own perspective and family secrets too – a great book for those who love cooking and impressing ! Best your way & cheers in the meantime. 🙂

  12. It’s worth a try Raewyn, why not – not too much lemon though as it will kill the rich mushroom flavour – far better to add 1 teaspoon if so and a little zest. 🙂

  13. Thanks for the excellent advice re lemon!! 🙂 and yes I’ll be very interested to have a look at your book – sounds great! I can also ask the local library to purchase it (Redcliffe/Brisbane, Australia). Bless you heaps!!!

  14. Did this today and it came out just yer pic. But I think I’ll freeze it and have it fer Christmas if nothing better crops up! What do ye think Miriam????????
    PS Maybe I send ye a pic of it in a separate email.

  15. So glad to hear this Joe, it’s so easy to make once you have the ingredients in that it’s worth consuming any time really ! 🙂

  16. Made this yesterday it was really good. I have made a few recipes from your book and have the new one on pre-order. I only wish that you included nutritional information for the recipes.

  17. Thanks for dropping by here Hudsons, glad you enjoyed this and thanks for pre-ordering my upcoming book. Sorry about the NI – I am so busy creating, that I don’t have the time for analysis at this point. Hope you enjoy many more recipes from my blog and Cheers your way ! 🙂

  18. Pingback: Have You Ever Eaten A Mushroom And Zucchini Pie? - Going Vegan

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