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 Mushroom Pie Recipes for Pi Day

In honor of this math holiday named Pi Day, 3/14, we share some mushroom pie recipes with readers looking to celebrate in the kitchen.

 

Ricotta and Marinated Mushroom Pie – Eugenia Bone

Going way back, my grandmother made a version of Ricotta and Marinated Mushroom Pie using marinated artichokes. Both homemade and commercial marinated mushrooms work well. 

https://fantasticfungi.com/cookbook-recipes/ricotta-and-marinated-mushroom-pie/

 

Mushroom Shepards Pie- From 

A hearty comfort food and vegan alternative to Shepard’s pie shared with the Fantastic Fungi community by Carter Lipnick and originally sourced from The Noshery.  https://thenoshery.com/mushroom-shepherds-pie/

This pie has a little twist that you will love.

 

https://fantasticfungi.com/cookbook-recipes/mushroom-shepards-pie/

 

Squash Pie (Kolokythopita Almyri) by Neni Panourgia

The origins of this dish are in the Peloponnese, Greece, where winter squash is used for savory cooking. It is very similar to a zucchini pie in preparation, although both the texture and the taste are very different. In the Northern Peloponnese it would have powdered sugar sprinkled on top. 

 

https://fantasticfungi.com/cookbook-recipes/squash-pie-kolokythopita-almyri/

 

Vegan Shepherds Pie – by Anita SuJiivana

 

Savory vegan pie featuring three different types of mushrooms or even a mixture of several varieties to reveal a bold earthy flavor under a tasty potato topping.

 

https://fantasticfungi.com/cookbook-recipes/vegan-shepherds-pie/ 

 

Humble Pie by Annaliese Bischoff

New England style steak and ale pie with puff pastry, grass-fed sirloin, and shitake mushrooms. The key is to reduce the steak and introduce shiitakes. 

https://fantasticfungi.com/cookbook-recipes/humble-pie/ 

Oyster Mushroom Ricotta Pie by Annaliese Bischoff

This recipe is inspired by Tuscan chef, Alessandro Piccinini, who taught me how to make a plain ricotta soufflé. Unlike a soufflé though, which is best served immediately, this recipe seems to get better resting over a little time to allow the subtle delicate mushroom flavor to mingle and bloom. I have created both a vegetarian version with zucchini and one that is non-vegetarian with German speck. 

https://fantasticfungi.com/cookbook-recipes/oyster-mushroom-ricotta-pie/ 

What type of pie who’ll you be eating this Pi Day?

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