Happy Pi Day! Today has the pi-est moment of the century. March fourteenth, 2015 at 9:26 is the closest we will get to 3.1415926… in a long time. To celebrate, I made this Mushroom and Leek Pie. It is amazing for people who like mushrooms and want something delicious for Springtime.
“Mushroom & Leek Pie”
Of the top eight food allergens, this recipe is free of peanuts, tree nuts, soy, fish, shellfish.
pre-baked 9′ pie shell
3 leeks washed and chopped
12 oz mushroom sliced (Shiitake, Baby Bella, whichever you prefer)
4 tbs butter
4 tbs half and half or heavy cream
1 cup cheddar cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
Preheat the oven to 360º. Sprinkle half of the cheese on the unbaked pie shell. Sauté the leeks and two tablespoons of the butter until tender, then remove from pan. Sauté the mushrooms in the same pan with 2 more tablespoons of butter until tender and the liquid has evaporated. Add salt, pepper, and leeks to the mushrooms and stir until combined well. Pour the mixture into the pie shell. Top it with the other half of the cheddar cheese. In a separate bowl, mix the eggs and the cream. Pour over top of mushroom leek mixture into the pie shell. Bake for 30-35 minutes.
(Adapted from a recipe I recently clipped from a Taste of Home magazine.)