Mushroom and Black Bean Filo Pie Recipe

Introduction

This hearty mushroom pie combines earthy mushrooms with creamy cheese and black beans for a satisfying vegetarian dish. Wrapped in crispy filo pastry, it’s perfect for a cozy dinner or special occasion.

Ingredients

• 1 tbsp olive oil
• 1 leek (finely sliced)
• 2 tbsp butter
• 400 g mushrooms (sliced into quarters)
• 1 tsp dried oregano
• 1 tsp paprika
• 570 g black beans (including stock)
• 1 tsp wholegrain mustard
• 200 g creme fraiche
• 1 tsp balsamic vinegar
• 80 g cheddar cheese (grated)
• 15 g parmesan (grated)
• 7 sheets filo pastry
• 1 egg (for egg wash)
• 1/2 tbsp white sesame seeds

Instructions

1. Step 1: Place an oven-proof pan over medium heat and drizzle with olive oil. When hot, add the sliced leeks and butter, frying for 3-5 minutes until the leeks soften slightly.
2. Step 2: Add the quartered mushrooms to the pan and fry for another 5 minutes, stirring frequently. Season with salt and pepper to taste.
3. Step 3: Preheat your oven to 180°C fan (390°F). Stir in the dried oregano, paprika, black beans with their stock, and creme fraiche, combining everything well.
4. Step 4: Add the wholegrain mustard, balsamic vinegar, grated cheddar, and parmesan. Mix thoroughly, then taste and adjust seasoning as needed. Remove the pan from heat and smooth the mixture’s surface.
5. Step 5: Crumple each filo sheet lightly and layer them over the mushroom mixture to cover completely. Brush the filo with beaten egg and sprinkle with white sesame seeds. Bake in the oven for 30 minutes until golden and crisp.
6. Step 6: Once golden, carefully remove the pie from the oven and serve hot for the best flavor and texture.

Tips & Variations

• For extra crunch, add a handful of chopped nuts like walnuts or pecans into the filling.
• If you prefer, swap the black beans for kidney beans or chickpeas for a different texture.
• Use a mixture of mushrooms, such as shiitake and cremini, to deepen the flavor.
• For a vegan version, replace butter with plant-based margarine, creme fraiche with coconut cream, and omit the cheeses or use vegan alternatives.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat in the oven at 170°C (340°F) for 10-15 minutes to restore crispiness. Avoid microwaving to prevent sogginess in the filo pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the mushroom and bean filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the pie to ensure even cooking.

Can I use frozen mushrooms?

Using fresh mushrooms is best for texture and flavor, but if using frozen, thaw and drain excess liquid before cooking to avoid a watery pie.

Mushroom and Black Bean Filo Pie Recipe

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★★★★★

4.5 from 117 reviews

• Author: Thomas
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A savory and comforting Mushroom Pie featuring a rich filling of sautéed leeks, mushrooms, black beans, and creamy cheeses, encased in crispy golden filo pastry. This pie offers a hearty vegetarian option with a blend of aromatic herbs and spices, perfect for a satisfying meal.

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Ingredients

Scale 1x2x3x

Filling Ingredients

• 1 tbsp olive oil
• 1 leek, finely sliced
• 2 tbsp butter
• 400 g mushrooms, sliced into quarters
• 1 tsp dried oregano
• 1 tsp paprika
• 570 g black beans (with stock)
• 1 tsp wholegrain mustard
• 200 g crème fraîche
• 1 tsp balsamic vinegar
• 80 g cheddar cheese, grated
• 15 g parmesan, grated

Pastry and Topping

• 7 sheets filo pastry
• 1 egg (for egg wash)
• 1/2 tbsp white sesame seeds

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Instructions

1. Prepare the Base: Place an oven-proof pan on medium heat and drizzle with olive oil. Once hot, add in the sliced leeks and butter and fry for 3-5 minutes until softened slightly.
2. Sauté Mushrooms: Add the mushrooms to the softened leeks and fry for an additional 5 minutes, stirring frequently. Season generously with salt and pepper to taste.
3. Season and Combine: Preheat the oven to 180°C fan (390°F). Stir in dried oregano, paprika, black beans along with their stock, and crème fraîche into the mushroom mixture. Mix well to combine all ingredients.
4. Enhance Flavors: Add the wholegrain mustard, balsamic vinegar, cheddar cheese, and parmesan to the filling. Stir thoroughly, then taste and adjust seasoning if needed. Remove the pan from the heat and smooth the filling’s surface evenly.
5. Assemble the Pie: Crumple each sheet of filo pastry and place them over the mushroom filling to cover completely. Brush the top with beaten egg wash and sprinkle with white sesame seeds for a crunchy finish.
6. Bake: Place the pie in the preheated oven and bake for 30 minutes or until the filo pastry is golden brown and crispy.
7. Serve: Remove from the oven and enjoy the mushroom pie hot for the best flavor and texture.

Notes

• Ensure the pan is oven-proof to transition from stovetop to oven without transferring the mixture.
• Use fresh mushrooms for the best texture and flavor.
• Handle filo pastry carefully as it is delicate and dries out quickly; keep covered with a damp cloth when not in use.
• Adjust seasoning after adding cheese to balance saltiness.
• This pie is vegetarian-friendly but contains dairy; substitute dairy-free alternatives for a vegan option.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: European

Keywords: Mushroom pie, vegetarian pie, filo pastry, cheesy mushroom pie, black bean pie, savory pie