Impossible Mushroom Pie

Name: Impossible Mushroom Pie
Yield: 6
Cuisine: Fusion
Ingredients: butter; vegetable oil; mushrooms; scallions, spring or green onions; swiss cheese; tarragon leaves; biscuit baking mix (bisquick); salt; milk; eggs; tomatoes; parsley leaves

Submitted by Snake

Enjoy an easy, budget-friendly Impossible Mushroom Pie with Bisquick, loaded with meaty mushrooms, Swiss cheese, and tarragon. A savory vegetarian main dish ready in under an hour.

YIELD

6 servings

PREP

15 min

COOK

40 min

READY

55 min

This Impossible Mushroom Pie is a savory, vegetarian main dish that’s both easy and budget-friendly, thanks to the magic of Bisquick (or any biscuit mix). Packed with hearty, meaty mushrooms, it’s a satisfying meal that comes together quickly and bakes into a delicious, custardy pie.

No Bisquick on hand? No problem!

You can whip up your own homemade version with this simple recipe: Easy Homemade Bisquick Biscuit Mix.

Pro Tips

Mushroom Selection: Use a mix of mushrooms (like cremini, shiitake, or oyster) for deeper flavor. Avoid overcooking them in the skillet, as they’ll continue to soften in the oven.
Cheese Swap: If Swiss isn’t your favorite, try Gruyère for a nuttier taste or cheddar for a sharper bite.
Smooth Batter: Ensure the batter is lump-free for an even texture—give it an extra whirl in the blender if needed.
Check Doneness: If the top browns too quickly but the center isn’t set, cover loosely with foil for the last 10 minutes of baking.

Impossible Mushroom Pie

Optional Variations

Add Protein: Stir in ½ cup diced cooked bacon or ham with the mushrooms for a meaty twist.
Herb Switch: Replace tarragon with thyme or rosemary for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the mushroom sauté for subtle heat.
Gluten-Free: Substitute Bisquick with a gluten-free biscuit mix and verify other ingredients are gluten-free.

Ingredients

TABLESPOON BUTTER

TABLESPOON VEGETABLE OIL

CUPS MUSHROOMS
sliced

CUP SCALLIONS, SPRING OR GREEN ONIONS
chopped

CUP SWISS CHEESE
shredded

TEASPOON TARRAGON LEAVES

CUP BISCUIT BAKING MIX (BISQUICK)
or other baking mix *

TEASPOON SALT

1 ½

CUPS MILK *

LARGE EGGS

X TOMATOES
slices or wedges, optional *

X PARSLEY LEAVES
optional *

Directions

Preheat the Oven: Set your oven to 400°F (200°C) and allow it to fully preheat.
Cook the Mushrooms: In a large skillet, melt the butter with the vegetable oil over medium-high heat. Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until they release their moisture and become golden brown. Season lightly with a pinch of salt and pepper to taste.
Assemble the Pie: Grease a 10-inch pie plate with butter or cooking spray. Evenly spread the cooked mushrooms, chopped scallions, shredded Swiss cheese, and tarragon across the bottom of the pie plate.
Prepare the Batter: In a blender, combine the biscuit mix, salt, milk, and eggs. Blend on medium speed for 15 seconds until smooth. (Alternatively, whisk by hand in a bowl for 1 minute until no lumps remain.) Pour the batter evenly over the mushroom mixture in the pie plate.
Bake: Place the pie plate in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the custard has set.

Rest and Garnish: Remove from the oven and let the pie stand for 5 minutes to firm up. Arrange tomato slices on top and sprinkle with fresh parsley for a vibrant finish.

Serve: Slice and serve warm, enjoying the custardy texture and rich mushroom flavor.