Mushroom Barley Pie


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

My son, being a bit of a hipster geek, if truth be told, always celebrates Pi day which occurs on the 14th of March. 3.14—you get it. It's just a bit of lighthearted silliness. Sometimes Hugh gets his friends together and they bring pies and they eat them in public places. It gets messy.

Last year for Pi day I did a round up, pun intended, of pie posts. This year I made this delicious Mushroom and Barley Pie, and yes, I cut the pi symbol in the centre of it. This was really easy to make, and very filling. Serve it with a green salad to cut down on the richness. I used cooked barley I had leftover from my Bean and Barley Salad, so it was quick. Make sure you give yourself enough time for the barley to cook first. The recipe says cook for 12 minutes, but I think that's a bit optimistic. I didn't use creme fraiche, just a bit of cream. I also ended up baking it for 40 minutes rather than 30, but start with 30 and see if the crust is cooked, you can always leave it a bit longer.


For Filling:
1 tablespoon unsalted butter
1/2 cup leeks, thinly sliced
2 garlic cloves, minced
5 1/2 cups mushrooms
1/2 cup dry white wine
1/2 cup pearl barley
1 cup gruyere, grated
2 tablespoons creme fraiche
1/4 cup parsley, finely chopped
1 teaspoon salt
1 teaspoon pepper
For Crust:
1 package high quality frozen puff pastry, thawed
1 egg, beaten
1 teaspoon water
pinch of salt


  1. Wash, rinse, then soak barley in cold water. Let stand for 30 minutes while preparing other ingredients, then drain.
  2. Boil water and barley in a medium saucepan, and salt to taste; simmer uncovered for 12 minutes or until tender. Drain.
  3. Melt butter with oil in a large skillet over medium heat. Toss in the leeks, stirring frequently for 2 to 3 minutes. Add mushrooms, garlic, salt and pepper, stirring occasionally for about 5 minutes. Add wine and simmer 2 minutes. Stir in barley and let cool completely. Mix in crème fraiche, gruyere, parsley. Salt and pepper to taste.
  4. Preheat oven to 375°F. Roll out puff pastry to 1/8 inch thickness. Fill pie plate with cooled mushroom mixture, leaving space at the top. Place dough over mixture and make a few slashes over the top to allow steam to escape. Combine egg, salt, and water in a small bowl. Brush pastry with egg mixture. Bake until puffed and deep golden brown, about 30 minutes.

    Adapted from The Jewels of New York.

This recipe appears in: Vegetable Side Dish
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