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Mushroom & Leek Pie

Total Time

Prep: 30 min. + chilling Bake: 30 min.


8 servings

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
Mushroom & Leek Pie Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Mushroom Leek Pie Tips

Can I use a different type of mushroom for this mushroom pie?

While this mushroom pie recipe calls for chanterelle, baby portobello or oyster mushrooms, you can substitute whatever type of mushroom you have on hand by weight.

Can I use puff pastry on the bottom of a pie?

Try using puff pastry as a crust alternative! Roll out the dough to fit your fit plate and par-bake according to package directions, or until the crust is very lightly browned. This will keep it from getting soggy or gummy from the pie mixture.

How do you cut a leek for pie?

Make sure you clean your leeks before prepping them for this mushroom pie recipe. Once they’re clean, slice off the root end and the tough green top. Next, slice the leek in half lengthwise, then slice both halves into thin half moons.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

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

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