Lunch: Mushroom & Leek Pie Recipe

Ingredients

Pastry for single-crust pie (9 inches)
12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
3 tablespoons butter, divided
1 medium leek (white portion only), halved and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
4 large eggs
3 tablespoons heavy whipping cream
Minced fresh parsley, optional

Instructions

Preheat oven to 375 °. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
Bake on a lower oven rack 30-35 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with parsley before serving.

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