Upside-down mushroom and onion pie


If I can add mushrooms to every dish, I’ll do it. It goes with just about any spice and is a victor when raw or cooked. In this pie I paired it with onions, thyme, honey and balsamic vinegar which enhances the richness of the produce.

It is a definite crowd pleaser – who doesn’t love pie?



2 onions, sliced in rings

1 teaspoon garlic

250 g sliced portebellini mushrooms

3 tablespoons balsamic vinegar

2 tablespoons honey

1 teaspoon thyme

Black pepper

300 g puff pastry

1 egg


  1. Preheat the oven to 180 degrees.
  2. Fry the garlic and onions until brown.
  3. Add the mushrooms and thyme and fry until mushrooms are soft, but not soggy.
  4. Add the balsamic vinegar, honey and black pepper.
  5. Place your onion and mushroom mix in a shallow bowl fit for the oven.
  6. Roll out your puff pastry and place it over the bowl like a lid. Beat the egg and spread generously over the pastry – this allows it to brown and crisp nicely.
  7. Bake in the oven for 45 minutes.
  8. Turn the pie over on a serving place so that the pastry is at the bottom.  Serve with chicken skewers and a green salad.

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