renaissance mushroom leek pye
(1 rating)
No Image
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 rating)
yield
6 to 8
Ingredients For renaissance mushroom leek pye
-
1 pkgrefridgerated pie crusts
-
3 csliced fresh mushrooms. any kind you like.
-
1 cwashed, sliced leeks or 2 large stalks, white part only
-
1 stickbutter
-
1 cchicken or vegetable stock
-
1/2 tspbrown sugar
-
1/2 tspfresh minced ginger
-
3 Tbspflour
-
salt and pepper to taste
How To Make renaissance mushroom leek pye
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Renaissance Mushroom Leek Pye:
ADVERTISEMENT
ADVERTISEMENT