Preparation time: 20 minutes

Cooking time: 25 to 30 minutes


Pie shell: Pastry for a double-crust 9 in. (23 cm) pie

Mushroom filling

1 large parsnip, peeled and diced 1
1 large carrot, diced 1
½ cup chicken broth 125 mL
2 tbsp butter 25 mL
1 medium onion, chopped 1
½ lb mushrooms, sliced 250 g
4 tsp all-purpose flour 20 mL
½ cup half-and-half cream 125 mL
1 tbsp cognac or brandy* 15 mL
½ tsp salt 2 mL
¼ tsp ground nutmeg 1 mL
¼ tsp ground black pepper 1 mL


This recipe calls for half-and-half cream, which you can often replace with canned, 2% partly skimmed evaporated milk and get the same results with one fifth of the fat!

*Instead of using cognac or brandy, try apple juice, pear juice, white grape juice or water.


  1. Roll out pastry and line a 9 in. (23 cm) pie plate.
  2. In a saucepan, cook parsnip and carrot in chicken broth until tender; do not drain.
  3. In a nonstick skillet, melt butter on medium-high heat. Add onion and mushrooms; cook 5 minutes until most of the liquid has evaporated. Reduce heat to low. Stir in flour, cream, cognac, salt, nutmeg and pepper; cook, stirring, until thickened. Stir in parsnip mixture. Cool slightly.
  4. Turn filling into pastry-lined pie plate; arrange second crust over filling, crimping edges. Slash crust in several places for steam vents.
  5. Bake in 425ºF (220ºC) oven 25 to 30 minutes until pastry is browned.
  6. Cut into wedges to serve.

Variation: Fill two dozen small, unbaked tart shells with mushroom filling and bake 15 to 20 minutes in 425ºF (220ºC) oven.

Makes six servings.

Nutrition per serving

Protein 5 g
Fat 22.5 g
Carbohydrates 30.0 g
Calories 343

Accompany your pie with a steaming mug of this hot spiced apple cider from the Simple Bites blog.

Recipe for Country-Style Mushroom Pie courtesy of © (Source: Foodland Ontario, 2010)