More About Mushroom & Leek Pie


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


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
1 piece: 338 calories, 25g fat (15g saturated fat), 157mg cholesterol, 470mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 10g protein.

Date & Time

April 20, 2025

Listed In

Share This Event!

Add to My Calendar

Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.

To learn more, watch our intro video!