Description
A delightful vegetarian mushroom and leek pie that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 leeks, cleaned and sliced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and sliced leeks, cooking until softened, about 5 minutes.
- Add the sliced mushrooms and minced garlic to the skillet and cook for an additional 5-7 minutes, until the mushrooms are tender and any liquid has evaporated.
- Stir in the dried thyme, dried rosemary, vegetable broth, heavy cream, soy sauce, salt, and pepper. Bring the mixture to a gentle simmer.
- If you prefer a thicker filling, stir in the cornstarch mixture and cook for another 2-3 minutes until thickened.
- Remove from heat and let cool slightly.
- Roll out the puff pastry on a lightly floured surface to fit your pie dish.
- Place the pastry in the dish, trimming any excess.
- Pour the mushroom and leek filling into the pastry-lined pie dish.
- Cover with another layer of puff pastry, sealing the edges by crimping with a fork.
- Cut a few slits in the top to allow steam to escape.
- Brush the top with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let the pie cool for about 10 minutes before slicing and serving.
Notes
- For added flavor, consider adding a splash of white wine to the filling while cooking the mushrooms.
- You can also substitute the heavy cream with coconut cream for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Vegetarian Mushroom and Leek Pie