Best 3 Mushroom Leek Pie Recipes

Embark on a culinary journey with our delectable Mushroom Leek Pie, a harmonious blend of earthy flavors and creamy textures. This savory pie features a flaky, golden crust encasing a rich and flavorful filling of sautéed mushrooms, tender leeks, aromatic herbs, and a creamy sauce. Whether you're a seasoned chef or a home cooking enthusiast, this recipe will guide you through every step of creating this comforting and satisfying dish. Along with the classic Mushroom Leek Pie, we've also included several exciting variations to tantalize your taste buds. Discover the hearty and comforting Beef and Mushroom Pie, packed with succulent beef and mushrooms in a rich gravy. For a vegetarian delight, try our Leek and Goat Cheese Tart, where creamy goat cheese complements the delicate flavors of leeks and herbs. And if you're craving something a bit more decadent, indulge in our Creamy Mushroom and Spinach Pie, where spinach adds a vibrant touch to the creamy mushroom filling. With detailed instructions and helpful tips, these recipes will empower you to create a culinary masterpiece that will impress your family and friends.

Here are our top 3 tried and tested recipes!

MUSHROOM & LEEK PIE

Mushroom & Leek Pie image

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

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

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, MUSHROOM AND MOZZARELLA PIE

Leek, Mushroom and Mozzarella Pie image

Veggie-pie! This recipe can be adapted to the available vegetables. You can try with different kinds of cheese. Please make your experiment!

Provided by Artandkitchen

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 prepared pie crust (your favorite one, not sweet)
4 tablespoons olive oil
3 medium leeks (cleaned, sliced)
200 g mixed mushrooms (if possible fresh champignons, cleaned, sliced)
1 mozzarella cheese (sliced)
1 cup milk
2 eggs
1 tablespoon flour
1 teaspoon salt
pepper
1 teaspoon thyme (or other herbs at your taste)

Steps:

Roll out your pie crust.
Line a pie dish with the pastry (30 cm square).
Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
Spoon the vegetables mixture into pastry.
Adjust the mozzarella slices on the leek mix.
Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
Poor the egg mix on the vegetables and mozzarella.
Decorate with the mushroom slices.
Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
Serve warm or cold with green salad.

MUSHROOM, LEEK, AND SAUSAGE POT PIE

Mushroom, Leek, and Sausage Pot Pie image

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

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
2 links chicken sausage, halved lengthwise and cut into bite-sized pieces
3 tablespoons butter
4 carrots, cut into bite-sized pieces
1 leek, halved lengthwise and cut into bite-sized pieces
2 garlic cloves
1 (4 ounce) package mushrooms, quartered
3 tablespoons all-purpose flour
1 ¼ cups vegetable broth
1 tablespoon Dijon mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
salt and ground black pepper to taste
1 egg
1 tablespoon water

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

Tips:

Mise en Place: Before starting, make sure all ingredients are prepped and measured, ensuring a smooth cooking process.
Sautéing Mushrooms: Cook mushrooms over high heat to enhance their flavor and avoid overcrowding the pan, allowing them to brown properly.
Slicing Leeks: Cut leeks thinly to ensure even cooking and a delicate texture in the pie filling.
Seasoning: Don't be afraid to season the filling generously with salt and pepper, as this will elevate the overall flavor of the pie.
Chilling the Dough: Chilling the pie dough before rolling and baking helps prevent shrinkage and ensures a flaky crust.
Egg Wash: Brushing the top of the pie crust with an egg wash before baking creates a golden brown and glossy finish.
Baking Temperature: Bake the pie at a high temperature initially to set the crust, then reduce the temperature to finish baking, preventing the crust from over-browning.
Cooling Before Serving: Allow the pie to cool for at least 15 minutes before slicing and serving, allowing the filling to set and the flavors to meld.

Conclusion:

The combination of earthy mushrooms, tender leeks, and creamy sauce enveloped in a flaky pie crust makes this Mushroom Leek Pie a delightful treat. With its savory filling and golden crust, this pie is perfect for a comforting meal, whether served as a main course or as a side dish. Experiment with different mushroom varieties, herbs, and cheeses to create your own unique flavor combinations. Whether you're an experienced baker or just starting out, this recipe provides a detailed guide to help you achieve a delicious and impressive mushroom leek pie.