A festive vegetarian main dish

You can never have too many choices for vegetarians at Thanksgiving — so here’s another one to add to your list.

This delightful savory pie is light enough to leave room for all those great holiday side dishes, and it has such a good texture-and-flavor combination that turkey lovers might want to dig in as well. Make one or more mushroom pies up to several days ahead of time and refrigerate them. This way, your alternative (or additional) Thanksgiving entree will be ready to heat and eat on the big day.

Please note that this pie also is a perfect light supper for the days following the holiday, when we need less bulk as we literally decompress from all that richness. Enjoy.

Mushroom pie with spinach crust

The pie can be made two days ahead and refrigerated. To reheat, let it come to room temperature, then cover lightly with foil and place in the oven at 300 degrees for 20 to 30 minutes, or until heated through.

1 tablespoon canola oil or butter

1 cup minced onion

½ teaspoon salt

3/4 pound mushrooms, sliced

2 tablespoons fresh lemon juice

3 tablespoons unbleached all-purpose flour

2 teaspoons dry mustard

1 teaspoon dried basil

½ teaspoon dried thyme

1 large egg

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