MUSHROOM & LEEK PIE
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
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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., 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 crust. 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 until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LEEK AND MUSHROOM COTTAGE PIE
Traditionally, shepherd's pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener's pie. Filled with a saucy, savory leek and mushroom stew, it's a pie that will please vegetarians and carnivores alike.
Provided by David Tanis
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
- Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
- Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
- Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
- Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
- Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 1048 milligrams, Sugar 11 grams, TransFat 0 grams
MUSHROOM, LEEK, AND SAUSAGE POT PIE
This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.
Provided by Char Triplett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h9m
Yield 6
Number Of Ingredients 15
Steps:
- Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
- Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
- Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
- Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
- Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g
MUSHROOM AND LEEK PIE
Make and share this Mushroom and Leek Pie recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
- In a large skillet, heat 1 tablespoons 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 of cheese-mushroom mixture.
- Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 280.9, Fat 21.1, SaturatedFat 9.7, Cholesterol 127, Sodium 430.1, Carbohydrate 13.9, Fiber 1.5, Sugar 1.5, Protein 9.8
CHICKEN, LEEK, AND MUSHROOM NO POT PIE
Make and share this Chicken, Leek, and Mushroom No Pot Pie recipe from Food.com.
Provided by hectorthebat
Categories Savory Pies
Time 45m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Gently fry the leeks in the butter until just tender, remove from the pan. Add the chicken pieces and quickly sear on all sides. Add mushrooms and cook for a further 2-3 minutes. Then add the wine and the thyme leaves, cover, and simmer for 15-18 minutes until the chicken is cooked.
- Remove the chicken and mushrooms from the pan, bring the juices rapidly to the boil and allow to reduce slightly, then stir in the creme fraiche. Season.
- Meanwhile, cut the chicken into medium dice and return to the pan with the vegetables, stir, and allow to cool.
- Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and cut out 3x15cm (6in) discs and 3x10cm (4in) discs (you will achieve this from the sheet, don't worry if there are any small gaps around edges of the discs).
- Lay the large discs on a lined baking sheet, divide the chicken mix between them, leaving a border. Brush the borders with beaten egg. Put the smaller pastry discs on top, then bring up the sides of the base pastry to just cover the rims. Pinch the edges to seal and press gently onto the lids. Brush with beaten egg. Make a small hole in the top of each lid.
- Bake the pies for 18-20 minutes until golden brown. Serve hot or cold.
Nutrition Facts : Calories 976.6, Fat 67.4, SaturatedFat 18.4, Cholesterol 145.1, Sodium 699.1, Carbohydrate 59.2, Fiber 5, Sugar 2.2, Protein 26
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