Homemade French Mushroom Pie with Leek
French Mushroom Pie, or "Tarte aux Champignons," is a culinary masterpiece that encapsulates the essence of French gastronomy. This delectable pie showcases a harmonious blend of earthy mushrooms, delicate leeks, fragrant nutmeg, and the Provence mix spices, resulting in a flavor profile that is as rich as it is sophisticated.In this recipe, an array of fresh mushrooms, such as button mushrooms, cremini, and shiitake, are carefully sautéed to bring out their depth of flavor. Leeks add a subtle sweetness and complexity to the filling, while a hint of nutmeg provides a warm and comforting note. The Provence mix spices, which often include aromatic herbs like thyme, rosemary, and oregano, infuse the pie with a fragrant Mediterranean flair.The savory filling is elegantly nestled within a flaky pastry crust, creating a textural contrast that is both inviting and indulgent. French Mushroom Pie is a versatile dish, suitable for a variety of occasions, from elegant dinner parties to cozy family gatherings. Its nuanced flavors and culinary artistry make it a testament to the timeless allure of French cuisine, offering a taste of France in every delightful bite.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine French
Servings 6 servings
Calories
- 35/1 (oz/kg) fresh mushrooms (Champignon, Portobello, or another similar type)
- 17/500 (oz/g) leek
- 4 tbsp sunflower oil for frying
- 8.5/250 (fl oz/ml) sunflower oil for the dough
- 8.5/250 (fl oz/ml) carbonated water
- 17/500 (oz/g) all-purpose flour, less or more
- a pinch of salt
- some ground black pepper to taste
- ½ tsp nutmeg powder
- 1 tsp spices of Provence
- 2 eggs
wash, drain, and chop the mushrooms.
chop the leek.
pour 2 tbsp of oil into the pan and wait to heat up, then put the mushrooms in the pan.
saute the mushrooms and put them aside (5-10 min).
pour 2 tbsp of oil into the pan and put the leek.
fry the leek and put it over the sauteed mushrooms (5-10 min). pour the water into another bowl and add 250 ml/8.5 fl oz of oil.
put a pinch of salt.
gradually add flour as much as it comprises while mixing.
knead until you get a smooth dough.
cover the dough with food foil and put it in the fridge for 15 minutes.
add nutmeg and Provence spices over leeks.
add ground black pepper to taste and break over an egg.
mix the ingredients in the bowl.
put the dough on a floured surface.
cut the dough into two equal parts and spread one into a thin sheet.
put the dough sheet into the baking mold.
press the dough sheet to the bottom and edge.
put the pie filling into the mold.
spread the second dough sheet.
put the dough sheet over the filling.
join the two dough sheets by pressing the edges.
cut the excess dough from the edge if necessary.
make some cuts to eliminate the steam forming during baking, then brush the pie top with a beaten egg.
bake the pie in the preheated oven at 180C/360F for about 30-40 min or until golden on top.
remove the mushroom pie from the oven and wait for it to cool for about 15-30 minutes before slicing.
Cooking Tips for the Best Results:
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Use a Variety of Mushrooms: For a more complex and nuanced flavor, incorporate a variety of mushrooms in your pie, such as button mushrooms, cremini, and shiitake. Each type contributes a unique taste and texture to the filling.
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Sauté the Mushrooms Properly: Sauté the mushrooms until they release their moisture and turn a deep, golden brown. This step intensifies their flavor and ensures they don’t make the pie filling too watery.
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Season Thoughtfully: Use nutmeg and the Provence mix spices sparingly, as they have potent flavors. Start with a small amount, taste, and adjust accordingly. It’s easier to add more seasoning than to correct an overly seasoned dish.
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Monitor the Filling’s Moisture: As you sauté the mushrooms and leeks, pay attention to the moisture content. If the filling appears too wet, you can briefly remove it from the heat to allow excess moisture to evaporate. This step helps prevent a soggy bottom crust without the need for pre-baking.
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Rest Before Serving: Allow the French Mushroom Pie to rest for about 10-15 minutes after baking. This resting period allows the filling to set, making it easier to slice and serve. It also helps the flavors meld, resulting in a more flavorful pie.
Can I use store-bought pie crust for this recipe?
Yes, you can use store-bought pie crust to save time. However, making your own pastry crust from scratch allows for more control over the flavor and texture of the final pie.
Can I prepare the filling in advance and assemble the pie later?
Yes, you can prepare the mushroom and leek filling in advance and store it in the refrigerator. When ready to bake, assemble the pie with the pre-cooked filling for a convenient meal.
What is the Provence mix spice blend, and can I make it at home?
The Provence mix typically includes herbs like thyme, rosemary, oregano, and sometimes lavender. You can make your own blend by combining these dried herbs in equal parts or purchase a pre-made Provence mix from a spice store.
Can I make this pie without eggs?
Yes, you can make a version of French Mushroom Pie without eggs. To do so, consider using a vegan egg substitute, such as a flaxseed or chia seed mixture. Combine one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water for each egg in the recipe. Allow the mixture to sit for a few minutes until it thickens, then use it as an egg replacement in the filling. This adjustment allows you to create an egg-free French Mushroom Pie.
What side dishes pair well with French Mushroom Pie?
French Mushroom Pie complements various side dishes. Consider serving it with a fresh green salad, roasted vegetables, or a simple vinaigrette-dressed arugula salad to create a well-rounded and satisfying meal.
➡️ Enjoy making French mushroom pie from scratch! For additional info, read more on here.
