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Wild Mushroom Pie

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8


  • 1 box refrigerated pie crust
  • 1 envelope Lipton Beefy Onion Soup Mix
  • 1 can Beef Consume
  • 1/4 cup Beef Gravy Mix
  • 2 Tbls Olive Oil ( recommended: Wild Mushroom & Sage )
  • 1/2 cup Onion diced
  • 1 Tbsp Garlic minced
  • 2 lbs mushrooms- shitake, oyster, chantarelle, portabello, cremini and button mixed
  • 1 Tbsp Poultry seasoning
  • 1/3 Parmesan Cheese


  1. Press pie crust in to baking dish and pre bake according to direction on package. 

  2. Heat Wild Mushroom & Sage oil in large pan add onions and garlic sauté until translucent. 

  3. Add clean, pre washed, mushrooms and saute for 5 minutes

  4. Sprinkle mixture with Lipton soup mix and gravy mix. Stir to coat and beef Consume.  Bring to a boil, cover and remove from heat. This should allow the the grave mix to set up and thicken. 

  5. Once pie crust is pre baked you can spoon the mixture into shell, and create your lattice top with the remaining pie shell. 

  6. Top with Parmesan cheese and Bake at 350 for 60 minutes. For best results let pie cool to room temperature and thicken before slicing.