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Mushroom and Goat's Cheese Pie

Mushroom and Goat's Cheese Pie

Looking for an easy brunch dish idea? Try this mushroom and goat's cheese pie recipe, it's simple to prepare but delicious!

30 August, 2018
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Type of dish

serves for


total time

1 HR 0 MIN


Olive oil
1 tbsp
1 tbsp
150 g
225 g, shiitake or a mixture of shiitake and baby chestnut mushrooms
2 cloves, finely chopped
50 ml
All purpose flour
200 g
75 g, fresh


How to make a delicious mushroom and goat's cheese pie

  • Heat the oil and butter in a large saute pan and fry the lardons until golden brown.
  • Add the mushrooms and saute for 6 minutes, then add the garlic and fry for 2 minutes.
  • Pour in the marsala and let it evaporate off.
  • Season to taste with salt and pepper, then leave to cool.
  • While the filling is cooling, make the pastry.
  • Rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Add just enough cold water to bring the pastry together into a pliable dough.
  • Preheat the oven to 200°C (180 fan) | gas 6.
  • Roll out the pastry into a large circle on a lightly floured surface.
  • Spoon the mushroom filling into the centre, then fold the edges over and crimp together to form a one-crust pie.
  • Transfer the pie to a baking tray or large tart case.
  • Bake for 30 minutes, or until the pastry is cooked through underneath.
  • Crumble over the goat's cheese and garnish with winter savoury, then serve immediately.

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