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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


  • Press pie crust in to baking dish and pre bake according to direction on package. 
  • Heat Wild Mushroom & Sage oil in large pan add onions and garlic sauté until translucent. 
  • Add clean, pre washed, mushrooms and saute for 5 minutes
  • 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. 
  • Once pie crust is pre baked you can spoon the mixture into shell, and create your lattice top with the remaining pie shell. 
  • Top with Parmesan cheese and Bake at 350 for 60 minutes. For best results let pie cool to room temperature and thicken before slicing.