Mushroom Leek Pie

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023.

Notes

• This recipe requries one pie shell (half a recipe) of Pâte Brisée.
• Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake.
• While this recipe calls for oat milk, any milk can be used.

Yield

• One - 9 inch (23 cm) pie

Ingredients

• 770g (28oz) trimmed and cleaned oyster and other mixed mushrooms
• 1 large purple onion
• 2 to 3 small/medium shallots
• 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced
• 3 to 4 Rosemary sprigs
• 3 to 4 Thyme sprigs
• 2 large eggs
• 80ml (⅓ cup) oat or other milk
• 145 grams (5 oz) finely grated parmesan cheese
• 1 pie shell from Pâte Brisée

Preparation

Mushrooms

In a large, heavy skillet, add:

• mushrooms
• sprig of rosemary
• sprig of thyme
• salt
• pepper
• splash of water

Cook over medium heat until water evaporates. Add some olive oil and cook till mushrooms are lightly browned. Discard rosemary and thyme. Move cooked mushrooms to a bowl and set aside.

Onions and Leeks

To the empty skillet, add:

• onions
• leeks
• shallots
• sprig of rosemary
• sprig of thyme
• salt
• pepper

Add olive oil and cook over medium heat until onions caramelize, about 30 minutes. Discard rosemary and thyme. Add mushrooms to onion/leek mixture and cook another 15 minutes over low heat. Pour onion/leek/mushroom mixture into large bowl and let cook till room temperature.

Prepare Pie Crust

While mixture cools, prepare one 9" pie pan. Roll out dough (1/2 of recipe) to fit a 9" pie pan. Place dough in pie pan and situate as needed. If using glass or ceramic pie pan, bind bake crust and cool.

Combine and bake

1. Preheat oven to 175℃ (350℉).
2. To the onion/leek/mushroom mixture, add eggs, milk, and cheese; stir to incorporate.
3. Pour mixture over prepared pie crust.
4. Bake 35 to 40 minutes until top is lightly browned. Let cool. Serve with balsamic vinegar and fresh herbs.