Artichoke & wild mushroom pie

Artichoke & wild mushroom pie

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(5 ratings)

Cook: 1 hr

More effort

Serves 6
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal560
  • fat41g
  • saturates14g
  • carbs44g
  • sugars0g
  • fibre4g
  • protein7g
  • salt1.55g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g grilled artichoke hearts, halved
  • 300g mixed mushrooms, halved if large



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 garlic clove, crushed
  • 1 tsp fresh thyme leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500g pack ready-made shortcrust pastry
  • 1 egg, a pinch of salt and 1 tbsp water, beaten together to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • large handful flat leaf parsley leaves, very roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 142ml carton soured cream, to serve


  1. Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there’s no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.

  2. On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.

  3. Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.

  4. Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.

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Comments, questions and tips

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26th Feb, 2012
Made this for a dinner party and it was so good my veggie friends took it home for afters! Found the recipe really easy to follow, pastry wasn;t soggy but did have to leave it in the oven a bit longer than suggested. Did it in a conventional oven so not sure if that helped with pastry. If you're thinkingof doing it - give it a try the flavours are awesome and don'tbe put off by some comments above the end result is yummy :)
25th Mar, 2011
Unfortunately this recipe wasn't the best I had. I followed all the steps and used all the ingredients recommended, but wasn't sure about its taste or how to bake it. I mean, I always blind bake shorcrust pastry before spreading the topping, but this recipe didn't mention anything about blind baking. Although I was unsure about the method I decided to give it a go. I used two Just Roll shorcrust sheets and the result was two soggy pies, only the edges were in fact crusty. Not only was the pastry soggy but the filling wasn't that tasty as well. So, if you want to give it a chance I’d say that blind baking first is essential.
21st Dec, 2009
Looks gorgeous, tastes gorgeous and easy to make too. I did not have any parsley but substituted it with wild rocket as a side salad. Very nice.
14th May, 2009
This was absolutely delicious and received rave reviews all around from my family. I used about 500g of mushrooms and still felt this wasnt enough.....I do love mushrooms though! Next time I plan to add some goats cheese to the top for an extra dimension / flavour and ill do about 700g of mushrooms.
26th Dec, 2008
This pie is fantastic: rustic, homely, warming, and full of flavour. Be sure to use the salad recipe from Gordon Ramsay (see 'Goes well with...'). A well-aged Rioja is a nice accompaniment.
31st Aug, 2008
Incredibly flavoured and good! It's perfect even as a snack, if you are hungry and you do not necessarily want to sit at the table and take an entire meal :))))).
21st Nov, 2007
i saw Lesley do a recipe on TV doing a mushroom pie similar to this but not with artichokes, it was delightful and very easy but sadly I can not find it , any help?
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