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Mushroom & Leek Pie

TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. YIELD: 8 servings.
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

Ingredients

  • Dough for single-crust pie
  • 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 shredded cheddar cheese
  • 4 large eggs
  • 3 tablespoons heavy whipping cream
  • Minced fresh parsley, optional

Directions

  • 1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 crust. 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 until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

Nutrition Facts

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

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