Onion and Mushroom Pie

Quite a while ago, I saw an onion pie somewhere. Whether it was on a show, in a book, or online, I don’t remember, but I love just about anything in the onion family. So it may be no surprise that I’ve had it on my list of things to make someday. Well, that day has come, and I made a first experiment of it last night. Now, something you should know about onions, is that DH is decidedly not an onion fan. But he is a fan of mushrooms, and what goes better with onions than mushrooms? Thanks to sales and low prices at a few stores, larger amounts than usual of both were on hand, along with the pie crusts. Unfortunately, recipes that will fill an entire pie plate–I like a nice, deep, full pie–and don’t have lots of other ingredients are hard to come by, so I created my own.

I just had some (will get a picture up with I get home, hopefully), and it’s certainly delicious. If anyone does try it, please let me know how it goes.


3 large sweet onions, sliced at 1/16″

2 lbs. button mushrooms, sliced and washed

1-2 Tbsp oil

1 stick of butter

Savory, bay, and marjoram to taste

Salt & pepper to taste

1/4 cup white wine

1 ramen flavoring packet



Heat a very large pan with oil and add onions, herbs, and 2 Tbsp butter, and cook slowly until soft and slightly brown–this took about half an hour. Add mushrooms, salt and pepper, and 2 more Tbsp butter. Cook until mushrooms have significantly reduced in size, but not completely cooked.

Put a pie crust in the bottom of the pan and spoon onion and mushroom  mixture into it with a slotted spoon. Leave as much of the liquid in the pan as possible. Return pan to heat and add 3 Tbsp butter, wine, and flavoring packet. Reduce, then add cornstarch to thickness desired. Pour over vegetables and mix in as possible.

Close up the pie with the top crust and cook for 45 minutes at 400 F