Mushroom Lovers’ Pie

Mushroom Lovers’ Pie

Mushroom Lovers’ Pie

Forget casseroles! Condensed cream of mushroom soup gets an elegant makeover in this easy-to-assemble pie. If you’re looking to get ahead and save money, buy sliced and boxed mushrooms when they go on sale; then make the filling, freeze it, and whip up the quiche when you’re ready.

  • 8Servings


  • 3 lb. sliced cremini mushrooms
  • 1 12-oz. box condensed cream of mushroom soup
  • 2 Tbs. Dijon mustard
  • 2 tsp. finely chopped fresh rosemary
  • 1 9-inch frozen piecrust


1 Coat large skillet with cooking spray, and heat over medium heat. Add 2 lb. mushrooms, and cook 10 to 12 minutes, or until mushrooms are tender. Add remaining 1 lb. mushrooms, and cook 10 to 15 minutes more, or until pan is dry and mushrooms are browned. Carefully stir in ½ cup water, and cook until all liquid is evaporated. Remove from heat, and stir in soup, mustard, and rosemary, and season with salt and pepper, if desired. Cool.

2 Preheat oven to 425°F, and place piecrust on baking sheet.

3 Spread mushroom mixture in piecrust.

4 Bake 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes to 1 hour more, or until lightly browned on top. Cool 10 minutes before serving.

Nutrition Information

  • Calories: 171
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 3 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 428 mg
  • Sugar Content: 5 g