Renaissance Mushroom Leek Pye

Renaissance Mushroom Leek Pye Recipe

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Nancy LaMond


I had to make Medieval food for my son's school project. This recipes comes from 1390. Both recipes came out very well, so I thought I would share! It's very tasty and I thought it would be good for brunch, with a beef dish as a side, or if made with vegetable stock as a vegetarian main dish. Portabella mushrooms would make it "meaty" without being so.

As for baking time, since the ingredients are precooked, I checked the crust for doneness and when the filling was bubbling so I'm not exactly sure.

★★★★★ 1 vote
6 to 8


1 pkg
refridgerated pie crusts
3 c
sliced fresh mushrooms. any kind you like.
1 c
washed, sliced leeks or 2 large stalks, white part only
1 stick
1 c
chicken or vegetable stock
1/2 tsp
brown sugar
1/2 tsp
fresh minced ginger
3 Tbsp
salt and pepper to taste


1Clean leeks well and dry on paper towels. Saute in 2 to 3 teaspoons of butter till softened then add clean mushrooms. Don't rinse in water or they will absorb too much water, wipe with damp papertowelling. Add sugar, ginger and salt and set off the heat. Melt remaining butter and make a rue with the flour. When golden, add stock. When thickened, add mushrooms and leeks. Let cool while lining pie pan or tart pan with room temp. pie dough. Fill with mixture and cover with remaining crust. Cut slits for steam. Bake at 375. If you wish you may want to use egg wash on crust but it's not necessary. Bake till crust is golden and filling is bubbly.

About Renaissance Mushroom Leek Pye