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Peppered mushroom & blue cheese pie


  • Heat a little oil and a good dollop of butter in a heavy-bottomed casserole and gently toss the onion and mushrooms with seasonings until well coated. Then cook until the mushrooms have wilted a bit.
  • Add the flour and briefly cook, continually mixing until well combined.
  • Then add the tomatoes with about 1½ cups stock, the soy and peppercorns. Mix well and gently cook for about 10 mins until the mushrooms are tender and the sauce is thick and fragrant, adding more stock as you do so and stirring now and again.
  • Stir though the parsley and blue cheese. Then transfer to a pie or gratin dish and set aside for 5-10 mins to cool a little.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Whisk the egg with the milk.
  • Then place the pastry sheet on top of the pie dish. Generously paint with egg wash and cook in the oven for about 15 mins until golden brown and bubbling.
  • Serve with a simple green salad on the side.



  • olive oil
  • unsalted butter
  • 1 large onion, chopped
  • 1 kg selection of hardy mushrooms, eg. field, button & Swiss Browns, cleaned & halved or quartered
  • sea salt & freshly ground pepper
  • 2 heaped tbsp plain flour
  • 1 can diced tomatoes
  • 2 cups vegetable stock
  • 2 good slurps soy sauce
  • 1 heaped tbsp rinsed & drained green peppercorns
  • 1 heaped tbsp chopped fresh parsley
  • 200 gm soft blue cheese (gorgonzola or similar), crumbled
  • 1 puff pastry sheet
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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