Leek And Mushroom Pie


  Filo pastry....thaw according to package instructions

  4 Tbsp. butter
  2 medium leeks,chopped
  1 onion, chopped
  2 cloves of garlic, finely chopped
  11/2 Lbs assorted mushrooms,chopped in large pieces. I used Portobello,
oyster,  brown and shitake
   11/2 Tbsp fresh tarragon, chopped
   3/4 C.dry white wine, or 1/2 C. dry sherry.(The first time I made it I
used  the wine.
   For yours I used the sherry, which I think I preferred.)
   1/2 C. cream
   1/4 C.sour cream
   1 Tbsp.Dijon mustard
   1/2 C. mozzarella, grated
  1/4-1/2 C.dried breadcrumbs.


Saute leeks, onions & garlic in the butter. Add the mushrooms and cook until brown.(Use more or less butter, to taste...I only used about 2 Tbsps.) Add wine or sherry& simmer until reduced by half. Add cream and sour cream and simmer until slightly thickened. Add herbs, mustard and mozarrella. Pre-heat oven to 425. Line a pie plate with 3 sheets of filo.(brush each sheet with a little melted butter.) Add the filling, then cover with 3 more sheets of filo. Place pie in the oven for 15-20 min. Reduce heat after 10 minutes if getting too brown.


Serves 6


Allson Sloan 2002

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