Mushrooms are always a great choice when you want something savory, satisfying, and simple. This mushroom pie uses flaky phyllo, gooey cheese, and sautéed mushrooms for a golden, meatless dish that’s packed with flavor.
Ingredients:
1 lb phyllo dough (thawed if frozen)
14 oz white button mushrooms, cleaned and chopped
2 medium yellow onions, finely chopped
3.5 oz dairy-free gouda-style cheese (or regular gouda if preferred)
Salt and black pepper, to taste
Chopped fresh parsley, to taste
1 teaspoon baking powder
1/3 cup oil (vegetable or sunflower)
1/3 cup hot water
Instructions:
In a skillet, sauté the onions and mushrooms until soft and all moisture evaporates.
Season with salt, pepper, and parsley. Remove from heat and mix in the grated cheese.
In a small bowl, combine hot water, oil, and baking powder.
Layer 3 sheets of phyllo, brushing each one lightly with the water-oil mix.
Spoon the filling across the edge and roll into a log. Place in a greased baking dish.
Repeat with remaining sheets and filling.
Bake in a preheated oven at 400°F (200°C) until golden brown, about 25–30 minutes.
Let cool slightly before slicing and serving.
