Mushroom Leek Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 AND MUSHROOM COTTAGE PIE



Leek and Mushroom Cottage Pie image

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

2 tablespoons unsalted butter
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
4 medium leeks, tender green and white parts, split lengthwise and cut in 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 pound medium-brown or white mushrooms, quartered
1/2 pound shiitake mushrooms, caps only, sliced 1/4-inch thick
2 teaspoons chopped fresh thyme
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons white miso (optional)
2 cups whole milk
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
3 pounds russet or yellow-fleshed potatoes, peeled and cut in 2-inch chunks
6 tablespoons unsalted butter
1/2 cup heavy cream
Salt and pepper
1 cup homemade coarse dry bread crumbs

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 PIE RECIPE



Mushroom Pie Recipe image

A creamy mixture of leeks and mushrooms topped with a crispy, golden handmade pie crust.

Provided by Ayla Clulee

Categories     Main Course

Time 45m

Number Of Ingredients 18

115 g unsalted butter ((diced and cold))
160 g all-purpose flour
½ TSP salt
1 TSP sugar
60 ml water ((very cold))
1 egg yolk ((for egg wash))
30 g butter
450 g chestnut mushrooms or button mushrooms ((roughly sliced))
300 g leeks ((sliced and washed))
2 loved garlic ((minced))
1 carrot ((peeled and sliced))
15 g dried porcini mushroom ((soaked in 250 ml boiling water for 20 minutes and chopped))
30 g plain flour
200 ml semi-skimmed or full-fat milk
4 sprigs fresh thyme ((only leaves - chopped))
½ TSP freshly ground black pepper
1 TSP salt
¼ TSP chilli flakes ((optional))

Steps:

  • Sift the flour into a large bowl and add the salt, sugar, and diced butter.
  • Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
  • Add the water gradually just enough to make a firm dough.
  • Knead the dough briefly on a floured surface and turn it into a ball.
  • Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.
  • Soak dried porcini in 250ml boiling water for 15 minutes.
  • Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling. Set them aside until needed.
  • Melt the butter in a large pan or wok on medium heat and then add the leeks.
  • Sauté the leeks for a few minutes, until slightly softened.
  • Turn the heat up and then add the mushrooms to the pan, sauté until softened and released their juices.
  • Add the carrots along with the garlic and cook for a few minutes, until the liquid from the mushrooms has evaporated.
  • Sprinkle on the flour and then add the porcini mushrooms. Cook for a minute, stirring continuously.
  • Pour in the milk and the soaking liquid from the mushrooms stirring all the time to avoid lumps, continue to cook for a few minutes, until bubbling and the sauce has thickened.
  • Add the thyme, salt, freshly ground black pepper and chilli flakes (if using) to finish the filling off.
  • Transfer the filling to a 25 cm (10") diameter pie dish and let it cool down to room temperature before assembling your pie.
  • When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
  • Preheat your oven to 180°C (fan oven).
  • On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
  • Cover the top of the pie dish with the pastry and trim off any excess with a knife.
  • Crimp the edge of the pastry along the rim of the dish using your thumb to seal the mixture.
  • Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
  • Brush the pastry with egg wash and make a hole in the middle to let the steam out while cooking.
  • Cook your pie in the oven for about 25 minutes or until the pastry is golden brown.
  • Allow the pie to cool slightly before serving.

Nutrition Facts : Calories 518 kcal, Carbohydrate 59 g, Protein 13 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 115 mg, Sodium 944 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving

MUSHROOM AND LEEK PIE



Mushroom and Leek Pie image

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

1 pie crust, for 9-inch single crust pie
12 ounces fresh mushrooms
3 tablespoons butter, divided
1 medium leek, white portion only, halved and sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
4 eggs
3 tablespoons heavy whipping cream

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 & MUSHROOM PIE



Chicken, leek & mushroom pie image

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup

Provided by John Torode

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16

4 large chicken breasts
4 skinless boneless chicken thighs
2 bay leaves
½ small pack thyme
½ small pack flat-leaf parsley, leaves and stalks separated
2 large onions, chopped
1 garlic clove
1 chicken stock cube, crumbled
750ml milk, plus extra to glaze
100g butter
3 leeks, chopped
300g button mushrooms, halved
100g plain flour, plus extra for dusting
200ml crème fraîche
500g puff pastry
ketchup, to serve (optional)

Steps:

  • Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
  • Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
  • Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
  • Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
  • Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
  • Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

CHICKEN, LEEK & MUSHROOM PIES



Chicken, leek & mushroom pies image

Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 1h20m

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 12

50g butter
3 leeks , washed and finely sliced
1 thyme sprig
100g button mushrooms , sliced
20g dried porcini mushrooms , roughly crumbled
6 skinless and boneless chicken thighs, cut into chunks
30g flour
splash of white wine (optional)
300ml chicken stock
100ml double cream
½ lemon , juiced
1 quantity pie pastry (see 'Goes well with' below), or use shop-bought

Steps:

  • Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
  • Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.

Nutrition Facts : Calories 1051 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium

More about "mushroom leek pie recipes"

MUSHROOM AND LEEK HAND PIES RECIPE | GOOD FOOD
mushroom-and-leek-hand-pies-recipe-good-food image
Sep 3, 2019 Method. 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 …
From goodfood.com.au
Servings 6
Total Time 45 mins
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.
See details


LEEK AND MUSHROOM VEGAN PIE RECIPE - GREAT BRITISH …
leek-and-mushroom-vegan-pie-recipe-great-british image
Place the pan back over the heat and add the mushrooms with the thyme and a little more oil. Fry for 5 minutes until cooked through then add to the bowl with the leeks. 6. Preheat an oven to 180°C/gas mark 4. Fold in the sauce then …
From greatbritishchefs.com
See details


MUSHROOM AND LEEK PIE – KIDNEY COMMUNITY KITCHEN
mushroom-and-leek-pie-kidney-community-kitchen image
Preheat the oven to 350°F. Rinse the leeks well to remove any sand. Saute mushrooms and leeks in 1 tbsp olive oil. Season with fresh thyme and black pepper. Sprinkle sauteed mushrooms and leeks in the bottom of the pastry …
From kidneycommunitykitchen.ca
See details


LEEK AND MUSHROOM POTATO PIE (PUFF PASTRY) - EVERYDAY …
leek-and-mushroom-potato-pie-puff-pastry-everyday image
Nov 11, 2019 3. In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often. Season to taste and transfer into a bowl. Preheat the …
From everydayhealthyrecipes.com
See details


MUSHROOM AND LEEK RECIPES RECIPES ALL YOU NEED IS FOOD
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. …
From stevehacks.com
See details


MUSHROOM, LEEK, AND SAUSAGE POT PIE | RECIPE CART
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, …
From getrecipecart.com
See details


MUSHROOM & LEEK PIE RECIPE: HOW TO MAKE IT
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 …
From stage.tasteofhome.com
See details


MUSHROOM LEEK PIE | MUSHROOM BOURGUIGNON VEGAN PLANT-BASED …
If you’re looking for a really special holiday dish look no further than this Mushroom Leek Pie - otherwise known as Mushroom Bourguignon. It’s hearty and de...
From youtube.com
See details


CREAMY VEGAN MUSHROOM AND LEEK PIE RECIPE - SAINSBURY`S …
Prep the pie to the end of step 5 up to 2 days ahead, or freeze (defrost fully before baking). Allow an extra 10-15 minutes if cooking from chilled. Heat the oil in a large saucepan, placed over a …
From sainsburysmagazine.co.uk
See details


MUSHROOM LEEK PIE - PLANT-BASED WITH JEREMY
Nov 30, 2022 In same pan, add 3 tbsp vegan butter, toss in garlic cook for 2 min, then add herbs cook for 2 min, then add miso, mix, then add flour. Add apple cider vinegar into the roux, then …
From pbwithj.ca
See details


ONE-PAN VEGAN MUSHROOM AND LEEK PIE RECIPE | SAINSBURY`S …
Add the leeks, garlic, rosemary and some seasoning. Turn the heat down slightly and fry for 5 minutes. Add the spinach to the pan, cook until wilted then tip the mixture into a bowl. Preheat …
From sainsburysmagazine.co.uk
See details


CHICKEN, MUSHROOM & LEEK PIE - GREENFIELDS HERBS AND SPICES
Try this classic, delicious winter warmer, enjoy the succulent chicken and crisp puff pastry
From greenfieldsuk.co.uk
See details


LEEK AND MUSHROOM CHICKEN POT PIE - ANNABEL LANGBEIN – RECIPES
Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown. Add herbs and stock and bring to a simmer. Mix …
From langbein.com
See details


CHICKEN MUSHROOM AND LEEK PIE - WHERE IS MY SPOON
Apr 25, 2022 Cook vegetables: Heat 1 tablespoon of butter in a large frying pan. Fry the mushrooms until golden, about 3 minutes. Add the cleaned and sliced leeks and cook for 10 …
From whereismyspoon.co
See details


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 …
From preprod.tasteofhome.com
See details


MUSHROOM & LEEK PIE - VEGAN RECIPE - VEGKIT.COM
Heat the olive oil in a large frying pan over medium heat and sauté the garlic for 30 seconds, until aromatic. Add the leek, mushrooms and spring onions. Step 3. Crumble the stock cube over …
From vegkit.com
See details


CHICKEN MUSHROOM AND LEEK PIE RECIPE - TASTYLICIOUS
Oct 3, 2022 Instructions. Preheat oven to 392°F (200°C). Heat oil in a skillet on medium-high then add the onions, mushrooms and leeks. Once they’ve turned soft, add the garlic and …
From tastylicious.com
See details


LEEK AND MUSHROOM PIE - EASY RECIPE | THINLY SPREAD
Continue to cook for a minute or two until bubbling and the sauce thickens. Stir in the nutmeg, thyme, mustard and salt and pepper to taste. Leave the filling to cool completely. Remove the …
From thinlyspread.co.uk
See details


Related Search