This is one of the yummiest things I have ever made. It is simple and just awesome. I like it best with just leeks and mushrooms (I tried putting in greens, chard, once as you can see if some of the photos, but I didn't like it nearly as well. I would suggest serving the greens on the side.) This looks really fancy, so is nice for a fancy dinner. I also took it to a party as an appetizer and it was a big hit.
- 2 T oil
- 2 large leeks (or onions), chopped
- 1 lb mushrooms, chopped, whatever kind you have... crimini, portobello, white button, shitake, oyster, king trumpet (sliced thin instead of chopped), etc.
- salt
- pepper
- 1 T butter (I use Earth Balance vegan butter)
- 1 single pie crust (I cheat and use the rolled up pre-made kind)
- 1/2 tsp Poultry seasoning (optional... if you want a more Thanksgiving holiday taste)
- 1 ice cube
- 1 T kosher salt
DIRECTIONS:
Saute leeks (onions) and mushrooms in a large pan, season with salt and pepper and optional poultry seasoning.
If you want to use dried shitake mushrooms, bring them to a boil in a saucepan of water, turn off heat and let sit for 15 minutes, then drain and add to your saute. (the broth is good for soup stock)
(Lovely oyster mushrooms that Molly brought home from the SF Farmer's Market)
Unroll your crust onto a baking sheet (you can use parchment paper if you don't have a Silpat)
Put your filling in the center leaving a good inch and a half around the edge.
Start by folding up one side, and continue all the way around.
Put a couple dabs of butter on top of the filling.
Take an ice cube and rub it around all over the top of the crust to make it wet.
Sprinkle kosher salt all over the top.
Bake at 375°F until crust is nice and brown (around 20-30 minutes).
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