Mushroom Pot Pie with Matzo Crust Recipe

Name: Mushroom Pot Pie with Matzo Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 1 large onion, chopped; 2 medium garlic cloves, chopped; 1 lb. mixed fresh wild mushrooms, chopped; salt and freshly ground black pepper, to taste; 6 oz. (3/4 of 8-oz. package) PHILADELPHIA Cream Cheese, cut into 1-inch chunks; 1 cup vegetable stock; 1/4 cup chopped fresh parsley; 1 tsp. fresh thyme leaves; 1/2 cup grated Parmesan cheese; 2 sheets matzo; 1 Tbsp. melted butter

Servings: persons

3 Tbsp. olive oil
1 large onion, chopped
2 medium garlic cloves, chopped
1 lb. mixed fresh wild mushrooms, chopped
salt and freshly ground black pepper, to taste
6 oz. (3/4 of 8-oz. package) PHILADELPHIA Cream Cheese, cut into 1-inch chunks
1 cup vegetable stock
1/4 cup chopped fresh parsley
1 tsp. fresh thyme leaves
1/2 cup grated Parmesan cheese
2 sheets matzo
1 Tbsp. melted butter

1
Preheat the oven to 375 degrees F.
2
Heat the olive oil in a saute pan over medium heat.
3
Add the onion and cook for about 3 minutes, or until the onion has softened.
4
Add the garlic and cook briefly.
5
Add the mushrooms, salt and pepper.
6
Raise heat to high and cook for 5-6 minutes or until the mushrooms are tender and all the liquid has evaporated.
7
Add the cream cheese and stir it into the mushrooms until completely incorporated as a sauce.
8
Pour in the stock and blend it in.
9
Add the parsley and thyme to pan.
10
Reduce the heat and simmer for about 15 minutes or until the sauce has reduced by half and is thick.
11
Remove the pan from the heat.
12
Stir in the Parmesan cheese.
13
Spoon the mixture into a 6-cup casserole dish.
14
Soak the matzo sheets in cold water for 2-3 minutes, or until softened.
15
Carefully squeeze the pieces to extract the water without breaking them.
16
Place over the mushrooms.
17
Brush with the melted butter.
18
Bake for about 25 minutes or until the crust is crispy.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tbsp. olive oil, 1 large onion, chopped, 2 medium garlic cloves, chopped, 1 lb. mixed fresh wild mushrooms, chopped, and more.

Yes, Mushroom Pot Pie with Matzo Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom Pot Pie with Matzo Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions