Mushroom & Leek Pie

Total Time:Prep: 30 min. + chilling Bake: 30 min.

Recipe by Vickie Woods, Salem, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

Mushroom Leek Pie Tips

Can I use a different type of mushroom for this mushroom pie?

While this mushroom pie recipe calls for chanterelle, baby portobello or oyster mushrooms, you can substitute whatever type of mushroom you have on hand by weight.

Can I use puff pastry on the bottom of a pie?

Try using puff pastry as a crust alternative! Roll out the dough to fit your fit plate and par-bake according to package directions, or until the crust is very lightly browned. This will keep it from getting soggy or gummy from the pie mixture.

How do you cut a leek for pie?

Make sure you clean your leeks before prepping them for this mushroom pie recipe. Once they’re clean, slice off the root end and the tough green top. Next, slice the leek in half lengthwise, then slice both halves into thin half moons.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
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.

Dough for single-crust pie

Dough for single-crust pie: 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. Shape into a disk; wrap and refrigerate 1 hour.
TEST KITCHEN APPROVED

Mushroom & Leek Pie

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Yield:8 servings
Prep:30 min
Cook:30 min
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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
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Directions

  1. 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. 2
    Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
  3. 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. 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. 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. 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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