Princess Mononoke Wild Mushroom Pie

Named for the forest-spirit world of Princess Mononoke, this pie leans on mixed wild mushrooms cooked until deep and savory. Silky leeks, thyme, sage, and a splash of cream with Dijon wrap that woodland richness in cozy vegetarian comfort.

Serves 6 · 30 min prep · 50 min cook

Estimate for one serving

• 480 cal
• 12g protein
• 38g carbs
• 32g fat
• 3.2g fiber

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Ingredients

• 1.5 lb mixed wild mushrooms (shiitake, oyster, cremini), sliced
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium leeks, white and light green parts, thinly sliced
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 1 tbsp fresh sage leaves, finely chopped
• 3 tbsp all-purpose flour
• 1.5 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 2 sheets frozen puff pastry sheets, thawed
• 1 egg, beaten with 1 tbsp water
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 400°F and place a rimmed baking sheet on the middle rack so it will be hot when the pie goes in.
2. 2Melt the butter with the olive oil in a large skillet over medium-high heat. Add the sliced wild mushrooms in an even layer and cook without stirring for 3 to 4 minutes so they develop deep golden edges, then stir and continue cooking until most of their liquid has evaporated and they smell woodsy and concentrated, about 8 to 10 minutes total.
3. 3Push the mushrooms to the side, add the sliced leeks to the cleared space, and cook until the leeks soften and turn silky pale green, about 4 minutes. Stir in the minced garlic, thyme leaves, and chopped sage and cook just until fragrant, about 30 seconds.
4. 4Sprinkle the flour over the mushroom-leek mixture and stir for 1 full minute to coat everything evenly. Slowly pour in the vegetable broth while stirring constantly, then add the heavy cream and Dijon mustard. Simmer gently until the filling thickens to a glossy, spoon-coating gravy, about 4 to 5 minutes. Season with salt and black pepper, then remove from heat and let the filling cool for 10 minutes so it will not melt the pastry.
5. 5On a lightly floured surface, roll one puff pastry sheet into a rough 11-inch circle and ease it into a 9-inch pie dish, letting the excess hang over the rim. Spoon the cooled mushroom filling into the shell and spread it evenly.
6. 6Roll the second pastry sheet into a matching circle, lay it over the filling, and trim the overhang to about 1 inch. Crimp the edges firmly together with a fork or your fingers to seal. Cut three small steam vents in the center of the top crust in a simple leaf pattern.
7. 7Brush the entire top crust and edges with the beaten egg wash so it will bake to a deep golden sheen. Place the pie dish on the preheated baking sheet and bake at 400°F for 30 to 35 minutes, until the pastry is puffed, deeply golden, and the filling is bubbling through the vents.
8. 8Rest the pie on a wire rack for at least 12 minutes so the filling sets enough to slice cleanly. Sprinkle with chopped fresh parsley, cut into rustic wedges, and serve warm as a forest-cottage main course.