Mushroom pithiviers

  • Filling Makes 4 individual ones or 1 large one
  • Preparation Time 25 Minutes
  • Cooking Time 25 Minutes
  • 200C

Vegan, vegetarian and gluten-free

This recipe came about when I was deciding what to cook for my Christmas dinner. I had wanted to make a vegan pithivier for some time, so here was the chance.

The pastry was easy enough to buy but I needed to decide on the filling. I am not a fan of nut roasts so that was not an option. I wanted something rich and creamy but at the same time, I wanted a little decadence. Eyeing my just purchased bag of porcini mushroom powder it grew from there. I did not just want to use one type of mushroom, so I picked my favourites as each had a different texture and taste. I knew I could shred my oyster mushrooms. I chose No Bull chick strips from Iceland supermarkets but you could also use Quorn if that is your preference.

So, I made a typical roux sauce and enriched it with the porcini mushroom powder, this combine with the earthy mushrooms made a lovely filling which then was encased in a golden pastry case.

  • Crispy pastry
  • Delicious
  • Silky filling
  • Comforting
  • Warming
  • Filling


  • The recipe for the filling may make a larger quantity than required, especially if you are making single ones. The filling can be frozen in freezer bags for up to 3 months.
  • For this recipe, I prefer No Chik strips (the Icelands brand. I have a tip that I do with them. The strips are quite big and I think they are much better shredded. To do this, when I buy a bag of them I remove them from the bag and slice them down vertically and then store them.



  • 200 g of King Oyster mushrooms shredded
  • 100 g of Shitake mushrooms sliced
  • 200 g of chestnut mushroom sliced
  • A few sprigs of fresh thyme
  • 1 clove of crushed garlic
  • 150g of vegan chik strips or Quorn

Bechamel sauce

  • 60g of plain white flour, use gluten-free flour if needed
  • 57g of dairy-free butter
  • 2 pints of warm dairy-free milk
  • 2 tsp of Dijon mustard
  • 1/4 tsp of onion powder
  • A pinch of ground nutmeg
  • Ground salt and black pepper
  • 2 tsp of porcini mushroom powder {optional}

Plus 2 packs of vegan and gluten-free puff pastry

Shredding King Oyster mushrooms

To shred King Oyster mushrooms, using a fork pull downwards on the mushroom and it will shred into strips.


  1. To a hot frying pan add 1 Tbsp of oil, add all the mushroom in and turn to a high heat until the mushrooms start to release their liquid and then turn down to medium heat and add the seasoning, thyme and garlic and cook for a further 5 minutes.
  2. Next, add the chicken alternative you have chosen.*see notes,* cook through for another few minutes. Add to a bowl and set aside.
  3. Now it’s time to make your bechamel sauce, you want this quite thick so it coats the back of a spoon.
  4. Place the dairy-free butter in a saucepan over a low heat to melt gently, once it is melted then add the flour and stir together to make a roux base. This needs to be cooked for at least 2 minutes to cook out the raw flour taste. Remove from the heat and add the warm milk a little at a time, whisking between each addition, using a balloon whisk as opposed to a wooden spoon helps to knock out any lumps that form.
  5. Add a generous amount of seasoning, onion powder, Dijon mustard, nutmeg and mushroom powder if using.
  6. Return to a medium heat and whisking continuously until it starts to thicken, don’t leave your sauce unattended as it can go wrong so quickly. You may need to turn the heat a little higher, too high and it will burn on the bottom of the pan. You want a thick, silky smooth and glossy sauce.
  7. Pour your sauce over your mushroom mixture and stir in, leave to one side to cool.

8. While waiting for the filling to cool down it is time to cut out your pastry rounds. You will need a top and a bottom for each one. If I am making a single serving one, then I use a larger ramekin dish or roughly 3-4 inches across and for a single on a dinner plate. Make the top disc slightly bigger than the bottom to allow it to cover the filling without stretching the pastry.

9.Lay one pastry disk down and place a couple of tbsp in the middle, making sure you leave 1/2 an inch gap around the edge for sealing. Cut some patterns with a knife radiating around the pie, being careful not to cut through the pastry.

If you are cooking straight away, then preheat the oven to 200C.

10. Brush with milk or aquafaba and place on a baking sheet lined with baking parchment and into the oven for around 25 minutes or until the pastry is golden brown.

You can eat straight away or store in the fridge once cooled for 4 days. You could also freeze them in airtight freezer bags for 3 months.

 If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes.  I would love to hear your comments too.

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