MUSHROOM & LEEK PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
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, FatContent 25g fat (15g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 470mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 10g protein.
MUSHROOM AND LEEK SAUTé RECIPE | EPICURIOUS
Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.
Provided by Mark Bittman
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.
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- Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
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Total Time 20 minutes
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Calories 561 calories per serving
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
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Total Time 45 minutes
Category Lunch
1. Heat the olive oil in a wide saute pan over medium heat, and saute the leeks and garlic until soft. Add the sliced mushrooms and saute until softened and dry. Add the creme fraiche, thyme and black pepper and continue to cook for another three minutes until the mixture has thickened.
2. Scoop mushroom mixture into a bowl and add in a few cracks of black pepper, lemon juice, worcestershire sauce (if using), Tabasco and parmesan. Taste and make sure it is well seasoned. If not, add salt to taste. Allow this mixture to cool completely.
3. Preheat oven to 220C. Line two baking sheets with baking paper. Remove the puff pastry sheets from the freezer and let them thaw for 10 to 15 minutes so they are just pliable. Dust each sheet with a little flour and using a rolling pin, roll them out bit thinner. Cut each sheet into two rectangles.
4. Place a sixth of the filling slightly off-centre on one of the pieces of dough. Top that mound of filling with a sixth of the grated cheese.
5. Beat the egg with two tablespoons water in a small bowl and brush some of the egg wash around the edges of the pastry, then fold the pastry in half over the filling, pressing that side onto the egg wash so that the pastry sticks together, forming a square. Press the tines of a fork around the three unfolded sides to seal securely. Cut a few slits on the top of the pie to let air escape and place onto prepared baking sheets. Repeat with remaining dough and filling.
6. At this point the pies can be frozen for a later use or baked immediately. If baking immediately, brush the tops of the pies with more egg wash, place in the oven and bake for 20 to 30 minutes, rotating the pan halfway through. They should be deeply golden brown and you should see the mixture bubbling inside through the slits of the crust. Remove from the oven and allow to cool for a few minutes before serving warm.
Find more of Danielle Alvarez's recipes in the Good Food Favourite Recipes cookbook.
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