Mushroom & Leek Pie Recipe
Mushroom & Leek Pie Recipe photo by Taste of Home
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Mushroom & Leek Pie Recipe

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In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 338 calories, 25g fat (15g saturated fat), 157mg cholesterol, 470mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 10g protein.


  1. 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.
  2. Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
  3. 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.
  4. 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.
  5. 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.
  6. 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. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Mushroom & Leek Pie in Taste of Home February/March 2015, p70

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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shortbreadlover User ID: 960739 225202
Reviewed Apr. 21, 2015

"i liked the leeks in this pie. they added a great flavor yet were not overpowering as inions maybe"

gucci65 User ID: 7131119 222081
Reviewed Mar. 5, 2015

"This is delish. ! Great lenten dish !"

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