Mushroom Pie in a Whole-Wheat Flax Crust Recipe | Vegetarian Times Skip to main content

Mushroom Pie in a Whole-Wheat Flax Crust

Ground flax adds nutty flavor and tender texture to a wholesome whole-wheat crust. Enjoy this pie for brunch, lunch, dinner, or even at a holiday buffet.


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¾ cup whole-wheat pastry flour
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¼ cup all-purpose flour
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¼ cup ground flaxseeds or flaxseed meal
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⅛ tsp. salt
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2 Tbs. butter
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2 Tbs. canola oil

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1 tsp. olive oil
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1 lb. mixed mushrooms, sliced (6 cups)
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1 small onion, peeled and chopped
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3 cloves garlic, minced (1 Tbs.)
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1 Tbs. minced fresh thyme
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2 large eggs
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3 egg whites
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1 ½ cups 1% milk
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2 tsp. Dijon mustard
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¼ tsp. grated fresh nutmeg
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¾ cup grated Gruyère or Swiss cheese


1. To make Crust: Preheat oven to 350°F.

2. Whisk together flours, ground flaxseeds, and salt in large bowl.

3. Heat butter in small skillet over low heat; cook until butter turns deep golden brown. Stir browned butter and oil into flour mixture with fork. Gradually stir in 5 Tbs. ice water until dough forms easy-to-handle ball. Roll ball into 12-inch circle, then press dough into 10-inch pie pan. Crimp dough at edges, and prick Crust bottom all over with fork; bake 10 minutes, then remove from oven to cool. Coat Crust edges with nonstick spray.

4. To make Filling: Heat oil in large skillet over medium-high heat. Add mushrooms and onion; sauté 8 minutes, or until browned and mushroom liquid has evaporated. Stir in garlic and thyme. 

5. Whisk together eggs and egg whites in bowl. Whisk in milk, mustard, and nutmeg. Season with salt and pepper, if desired. 

6. Sprinkle half of grated cheese in Crust. Top with mushroom mixture, then remaining cheese. Pour egg mixture over all ingredients, making sure mushrooms remain well-distributed in Crust. Bake 1 hour, or until sharp knife inserted into center comes out clean. Cool 10 minutes before slicing and serving.

Nutrition Information: 

12 g
Total Fat: 
14 g
Saturated Fat: 
5 g
20 g
68 mg
190 mg
4 g
4 g
Serves 8

Comments on this Recipe

A way nice recipe, it possibly could have been made free of eggs. Seasonings are very important in this dish. The dijon and creme were great elements. I used a Soy based milk which created a tender texture. Going through the whole process of making a bowl with egg whites and yolks was an issue. White button mushrooms layered in the center was a meaty flavor that was pleasing. Overal a tasty satisfying dish which lasted for more than a week. I would make it again.

My girlfriend and I made this for dinner tonight. Instead of one 12-inch pie, we split it into two 8.5-inch pans. Delicious!

Sounds wonderful am anxious to make this. For those with an egg allergy - what if anything can be used as a substitute for eggs & egg whites? THANK YOU!

Love it!

Just made the decision to become a vegetarian. I am sure it won't be easy, but with recipes such as this one it should be a long and yummy road. The pie is in the oven right now! Fingers crossed :)

Made this today. Came out of oven in time to have it with lunch. I agree it is delicious and I love it!! Yummy does not do it justice.

This a keeper recipe. It is delicious and satisfying and about as guilt free as something this good could possibly be. We will definitely make this again.

This is one of my favorite recipes from this site. I've made it a couple times and it always comes out delicious. I've replaced the 3 egg whites by agar-agar (1 tablespoon dissolved in 1 tablespoon of warm water. Let it sit and then add a bit of the milk to dilute it again before mixing it with the rest of the milk). I also used ghee instead of butter. Next time I'll try using quinoa flour. Do use a strong type of cheese for flavor!

I LOVE this recipe! Ditch the crust, make your own and just sprinkle flax on top. Everything else is dynamite! I used local chantrelles and regular oyster mushrooms, pretty much 1/2 and 1/2. Served at a party recently and it turned out one of the guests just wrote a cookbook. Even she was raving about this. I love the little taste of dijon that comes through. Thanks, VT!

Great recipe! Heads up though- this pie should be eaten within a day or two max. It does not hold up well as left overs, it quickly looses it's texture and becomes rubbery.


The pie was really flavorful! I cheated and used a store bought frozen crust, and once it defrosted i pressed the ground flax seeds into the dough. This recipe was enough to make 2 shallow pies in about 30 minutes on convection in the oven. Helps cut down cooking time by alot! I used a mix of baby bellas, crimini mushrooms, and traditional white button mushrooms. I replaced the milk with almond milk, and i found it did not alter the taste at all, and picked up the flavlors beautifully. Just a healthier alternative!

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