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Porcini Puff Pie
with Mushroom Gravy

This recipe came about as a use of some ingredients that I had in the fridge and freezer along with a small bag of beautiful dry porcini mushrooms. It was meant as a “use up” dish. But, as is so often the case, the end results were so delicious, that I thought I would share them with you all.

Porcini Puff Pie on a white ceramic skillet

Porcini Puff Pie with Mushroom Gravy Recipe

(Makes 4 Pies)


  • 1 Cup Dried Porcini Mushrooms

  • 1 Cup Boiling Water

  • 2 - 10 inch x 10 inch sheets of Frozen Puff Pastry (Thawed)

  • 2 Eggs (Beaten)

  • 1 Teaspoon Unsalted Butter

  • 1 Teaspoon Olive Oil

  • 1  Shallot (Finely Diced)

  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper

  • 2 Cloves Garlic (Finely Minced)

  • ½ Teaspoon Dijon Mustard

  • ¼ Cup Heavy Cream (or Sour Cream)

  • ¼ Cup Fresh Italian Parsley (Finely Chopped)

  • 1 Teaspoon Corn Flour (Optional)

  • 1 Teaspoon Vegetable Bouillon



  1. Pour the boiling water over the dried porcini mushrooms in a bowl.

  2. Allow to sit for 30 minutes.

  3. Strain, saving the liquid for the gravy.

  4. Roughly chop the mushrooms.

  5. Line a baking tray with parchment paper.

  6. From the first sheet of puff pastry, cut four rounds using a 5-inch cookie cutter. Place them on the baking tray.

  7. With the second roll of puff pastry, cut four more rounds at 5-inch. Then use a 4-inch cookie cutter to cut an inner circle to each of these rounds. The inner circle will provide the lid to the pie.

  8. Lay the second rounds as neatly as you can on top of the first rounds on the parchment paper.

  9. Brush with the beaten egg and bake at 425 degrees Fahrenheit for approximately 10 minutes or until the pastry has risen and begun to brown.

  10. Remove from the oven and cut out the lid section to use later.

For the Filling:

  1. While the pastry is cooking melt the butter in a pan, along with the olive oil.

  2. Add the shallots and season with a little salt and pepper.

  3. Cook until the shallots are translucent and then add the minced garlic.

  4. Cook the garlic for 2 minutes and add the porcini mushrooms.

  5. Combine well.

  6. Turn the heat to low and add the Dijon Mustard.

  7. Add the cream or sour cream.

  8. Combine well.

  9. Add the fresh parsley (reserving some for garnish).


For the Gravy:

  1. Take the strained liquid of the porcini mushrooms and reduce it in a sauce pan to about half the volume.

  2. Add the vegetable bouillon and combine well.

  3. If you want a thicker gravy, you can thicken with the optional corn flour.


To Construct the Pie:

  1. Remove the lid of the empty pie casing.

  2. Push down the inside of the pie to create a space for the filling.

  3. Fill to your desired fullness with the porcini mixture (I like to over fill mine).

  4. Place the lid back on the center.

  5. Warm through in a 300 degrees Fahrenheit oven.

  6. Place on the serving plate. Drizzle with mushroom gravy and a sprinkle of parsley.

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