Mushroom Pie Recipe in a Frying Pan

Easy One Pan Pie Recipe

This mushroom pie recipe is easy to make in a frying pan on a stove. You need simple vegetarian ingredients.

By Ksenia
15. March 2024
Rating: 5.00

Why is this Mushroom Pie is easy and great!

This mushroom pie recipe is hassle-free. You don’t need an oven to make it. You can cook it in a frying pan on a stove. We are using a pan with a diameter of 28 cm or 11 inches. The rest of the utensils you will have at hand. It’s a bowl, a sieve, a spatula, a knife, a cutting board, a fork or a whisk, a plate, and parchment. Everything you need is right at home. So, let’s start cooking!

Mushroom Pie Recipe: Hacks and Tips

Add oil to a frying pan. Chop the onion and fry until transparent, about 4 minutes. Cook on medium heat; we used seven out of nine on our stove.

This mushroom pie recipe uses button mushrooms, but you can use any. If the mushrooms are firm, use the caps and remove the stems. Chop the mushrooms into cubes. Aim for not too big or small pieces, around 5-7 mm. Or 1/4 to 1/3 inch in size.

Add chopped mushrooms to a frying pan. Don’t add all the mushrooms at once; add them bit by bit. Don’t worry if the amount of mushrooms looks large. Mushrooms shrink down a lot during cooking. Sprinkle with spices.
In the meantime, prepare the batter. Mix eggs and buttermilk. Sift whole wheat flour. After sifting, you will see some grains left in the sieve. This is bran; add it back to the flour. Add sifted flour, salt, and baking powder. Combine dry and liquid ingredients.

Simmer the mushrooms in a pan until they start to turn brown. Press down on the mushrooms with a spatula or potato masher. Switch the cooking mode to medium. Once all the water has evaporated, pour in the batter. Pour batter over the mushrooms and spread evenly. Cover the pan tightly with a lid. It takes about 20 minutes for the batter to bake. Place parchment paper over the pan, then find a plate that fits perfectly inside the pan. Put the plate over the parchment paper and mushroom pie. Then, flip everything together. Carefully lift the parchment paper from the edges and transfer the pie back into the pan.

Sprinkle with cheese and your favorite greens. We like green onion or parsley. Cover and cook for 10 minutes with the parchment paper still in the pan. Now, you’ll have the crust at the bottom, mushrooms, tasty melted cheese, and greens on top. Transfer the pie to a plate and remove the parchment to prevent it from getting damp.
The mushroom pie recipe is ready!

Is this Mushroom Pie Recipe Vegetarian?

This mushroom pie recipe contains only vegetarian ingredients and is full of protein. Perfect for a vegetarian diet!
The base is a thick layer of mushroom filling, which is very simple to make. It consists of chopped mushrooms and onions. The pie is open, with mushrooms topped with melted mozzarella cheese. There is also a layer of whole wheat flour batter underneath. That means the pie contains protein from mushrooms, cheese, and eggs. As well as fiber, vitamins, and minerals from the whole wheat flour.

Easy Recipe, Simple Ingredients

This mushroom pie recipe is easy and uses simple ingredients. You don’t need to knead the dough and wait hours for it to rise. The batter is quick and easy. Just mix all the ingredients.

Follow the proportions and cooking mode specified in the recipe. And the ratio of mushroom filling to the batter. You will get a flavourful, protein-rich vegetarian pie—and you don’t even turn on the oven!

The ingredients are simple. You’ll need mushrooms, onions, buttermilk, eggs, whole wheat flour, cheese, oil, and baking powder. For more flavor, throw in some spices and greens. The best part? You probably already have all these ingredients at home. Or you can grab them at the nearest grocery store.

You can store the mushroom pie in the fridge for up to 5 days. Reheat it in the oven and microwave before eating.

More One Pan Recipes

Are you looking for more recipes you can make in one pan without turning on the oven? We’ve got you covered. Seasoned Brussels sprouts are a perfect side dish for mushroom pie. You need a frying pan and can prepare it in 20 minutes.

Or try easy lasagna soup. You don’t need an oven to make it! All you need is a pan and 30 minutes of your time. It’s cheesy, full of flavor, and extra quick and easy!

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A person is holding a piece of mushroom pie, loaded with mushrooms with melted cheese on top.

Mushroom Pie Recipe in a Frying Pan

5 from 4 votes
Mushroom pie recipe with simple, vegetarian ingredients is easy to make. Grab a frying pan and start cooking now!
Servings 6 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


For the mushroom filling:

  • 1 kg mushrooms we used button mushrooms
  • 200 g onion
  • 50 g vegetable oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tsp ground coriander
  • 100 g mozzarella cheese
  • any greens of you choice

For the batter:

  • 3 eggs
  • 170 g buttermilk
  • tsp salt
  • 8 g baking powder
  • 120 g whole wheat flour


  • Chop 1 kg of mushrooms into 5-7 mm cubes or 1/4 to 1/3 inch in size*
    Mushrooms cut into cubes in a green bowl.
  • Finely chop 200 g of onion and fry it over medium heat for 3-4 minutes until transparent. Use mode 7 out of 9 on the stove.
    Frying onions in a pan. They already look transparent.
  • Turn up the heat to the highest setting. Add the chopped mushrooms bit by bit. Don’t worry if it looks like a lot at first. They’ll shrink down fast once they start cooking. Add the spices: ½ tsp salt, ½ tsp white pepper, and 1 tsp ground coriander.
    Frying mushrooms in a pan on a high heat. Mushrooms are cut into cubes.
  • Let the mushrooms simmer until all the water cooks off and they start to turn brown. Make sure there’s no water left – it should all evaporate.
    A person is showing that there is no liquid left in a pan with fried mushrooms.
  • In between, prepare the batter. Beat three eggs with a whisk. Add 170 g buttermilk and mix.
    Mixing eggs and buttermilk with a whisk.
  • Sift whole wheat flour through a sieve. Bran, the fine wheat grains, will remain in the sieve. Add them to the flour. Add dry ingredients to eggs and buttermilk: ⅓ tsp salt, 8 g baking powder, and 120 g sifted whole wheat flour.
    Mixing mushroom batter with a whisk.
  • Reduce the cooking mode to 4 out of 9. Press down on the mushrooms with a spatula or potato masher. Pour the batter on top and spread it evenly over the surface. Cover tightly with a lid and cook for 20-25 minutes or until the surface of the pie is dry.
    Pouring batter onto sautéed mushrooms in a pan.
  • Cover the mushroom pie with parchment paper. Place a plate on top. Using the plate, flip the pie over, then return it to the pan, ensuring the parchment paper remains at the bottom.
    Flipping mushroom pie in a pan.
  • Sprinkle with 100 g mozzarella cheese and any greens you choose. Cover again with a lid and continue cooking for 7-10 minutes.
    Covering a pie with a lid.
  • Lift the pie using the parchment paper and remove it from the pan. Then, remove the parchment to prevent the bottom of the cake from becoming damp.
    Mushroom pie is ready, there is melted cheese on top.



*We used button mushrooms, but you can choose any kind you like. If the mushrooms are firm, use the caps, not the stems. The big thing about mushrooms in this recipe is that you cook out all the water before adding the batter.


Calories: 293kcalCarbohydrates: 26gProtein: 16gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 98mgSodium: 640mgPotassium: 737mgFiber: 5gSugar: 6gVitamin A: 281IUVitamin C: 6mgCalcium: 230mgIron: 2mg
Calories: 293kcal
Course: Dinner, Lunch
Cuisine: American, British, European, French, Scandinavian
Keywords: mushroom pie recipe, mushroom pie vegetarian

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5 from 4 votes (4 ratings without comment)

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