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 PIE WITH KIDNEY BEAN CRUST
I don't remember where this recipe came from, but it's good and very pretty with the red crust, and i am not a fan of kidney beans.
Provided by lelola36
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- pat the beans dry and put between 2 sheets of waxed paper, crush with rollimg pin.
- scrape the beans into an 8 inch pie plate and press into bottom and sides.
- Preheat oven to 350 degrees. In large skillet melt butter, add leeks, mushrooms, dill, mustard and saute till leeka are tender. remove from heat and cool slightly.
- in mixing bowl beat egss well, add wine, breadcrumbs, cheese and leek mixture.
- Stir well, salt and pepper to taste.
- Pour into pie plate and bake 30-40 minutes, till set.
Nutrition Facts : Calories 289.8, Fat 12.7, SaturatedFat 6.2, Cholesterol 181.1, Sodium 455.1, Carbohydrate 27.1, Fiber 5.3, Sugar 5.2, Protein 15.5
CHICKEN, LEEK & MUSHROOM PIE
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
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
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
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