Mushroom Pie Goes Tex-Mex

What to do with tons of mushrooms? When you already have grilled them, made pizza, pasta, salad and are really getting bored of them? Pie, of course, everyone loves pies! They are easy to make, taste good and they are great for lunch next day at work. This time I wanted to something different instead of regular mushroom-onion-cream filling. So I added some heat to it, but not too much, I wanted to be able to taste the mushrooms through the heat. If you prefer hotter pie, use medium or hot salsa and lots of jalapeño. You can also add fresh chili or chili powder to the spice list.

Mushroom pie with heat

Mushroom pie with heat


100 g margarine
2 dl wheat flour
1 dl graham flour
1 tsp baking powder, mixed with flour
2-3 tbsp cold water


3 tbsp oil
1 tsp cumin
1 tsp coriander
0,5 tsp paprika
2 onions, including the green parts
2-3 garlic cloves
3 dl grated zucchini
5 big white mushrooms, sliced, julienned or diced
300 g mild salsa
jalapeño slices

Make the crust first. Mix margarine, flours and baking powder with your hands until it gets crumbly. Add little bit of water to make a dough. Greace a pie dish (diameter about 25cm) and spread the dough to it. Bake 10 minutes in 225 Celsius degrees.

Chop or slice the onions and garlic. Heat the oil in a frying pan. Add the spices and fry about a minute. Add onions and garlic and mix well. Add grated zucchini and sliced mushrooms. Simmer until the exess moisture is evaporated and add the salsa.

Apply the filling on the pre-baked pie crust. Put some jalapeño slices on top. Bake half an hour. Let the pie cool a bit before eating, the flavour is better when it’s not hot anymore.


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