One-Pan Mushroom and Leek Pie
Indulge in the cozy flavors of fall with our scrumptious One-Pan Mushroom and Leek Pie! This delightful dish features crispy filo pastry enveloping a savory blend of earthy mushrooms and tender leeks, all cooked to golden perfection. Perfect for a laid-back dinner, this pie is sure to warm your soul and impress your taste buds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- some garlic
- a load of leek
- a lot of mushrooms (17.6 oz)
- some spinach (3.53 oz)
🥛Dairy & Eggs(2)
- vegan butter (3.5 tbsp)
- oat milk (10.1 fl oz)
🫙Pantry Staples(3)
- flour (0.24 cup)
- oil
- a stock cube
🧂Spices & Seasonings(3)
- nutmegoptional
- some rosemaryoptional
- some salt and pepper
🍯Sauces & Condiments(2)
- whole grain mustard
- soy sauce
📦Other(2)
- phyllo sheets
- sesame seedsoptional
Nutrition (per serving)
Calories
416
Protein
11g
Carbs
44g
Fat
22g
👨🍳 Instructions
- 1
Slice a lot of mushrooms and fry them until they begin to brown.
- 2
Slice a load of leek, garlic, and rosemary, then add them to the pan with salt and pepper and cook for five minutes.
- 3
Add spinach and cook until wilted, then transfer to a bowl and wipe the pan.
- 4
Melt some vegan butter, add flour, cook for a couple of minutes, and gradually pour in oat milk.
- 5
Add nutmeg, whole grain mustard, soy sauce, and crumble in a stock cube. Cook for a bit, then add the mushroom mixture back in.
- 6
Crumble some phyllo sheets on top, brush with oil, scatter sesame seeds, and bake.
💡 Pro Tips
- ✓Cook mushrooms in two batches at 425°F (220°C) for 8-10 minutes uncovered before adding leeks, because mushrooms release 80-90% water initially and crowding the pan creates steam that prevents browning (Maillard reaction requires dry heat above 300°F).technique425°F, 8-10 minutes, 80-90% moisture release
- ✓After wilting spinach, squeeze out 60-70% of residual moisture using a clean kitchen towel before adding to the filling, as excess water will dilute your oat milk sauce and require an additional 1-2 tbsp flour to reach proper roux consistency (1:1 fat-to-flour ratio).technique60-70% moisture removal
- ✓Toast your roux (vegan butter + flour mixture) for exactly 2-3 minutes on medium heat to cook out raw flour flavor without browning, then add cold oat milk in 3-4 increments while whisking constantly to prevent lumps (starch gelatinization occurs at 149-167°F).timing2-3 minutes roux time, 149-167°F gelatinization range
- ✓Grate fresh nutmeg (0.125 tsp) directly into the warm sauce rather than pre-measuring, because volatile aromatic oils degrade 40% within 10 minutes of grinding; nutmeg's limonene and myristicin compounds are more potent in the creamy medium.ingredient0.125 tsp, 40% degradation in 10 minutes
- ✓Brush phyllo sheets with oil using a 1:1 fat-to-phyllo ratio (approximately 0.5 tbsp oil per 2 phyllo sheets) and bake at 375°F (190°C) for 22-25 minutes, because phyllo's 8-10% moisture content requires lower heat than puff pastry to prevent burning while achieving golden crispness (proteins denature at 356°F).equipment375°F, 22-25 minutes, 1:1 oil ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One-Pan Mushroom and Leek Pie
Indulge in the cozy flavors of fall with our scrumptious One-Pan Mushroom and Leek Pie! This delightful dish features crispy filo pastry enveloping a savory blend of earthy mushrooms and tender leeks, all cooked to golden perfection. Perfect for a laid-back dinner, this pie is sure to warm your soul and impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- some garlic
- a load of leek
- a lot of mushrooms (17.6 oz)
- some spinach (3.53 oz)
🥛Dairy & Eggs(2)
- vegan butter (3.5 tbsp)
- oat milk (10.1 fl oz)
🫙Pantry Staples(3)
- flour (0.24 cup)
- oil
- a stock cube
🧂Spices & Seasonings(3)
- nutmegoptional
- some rosemaryoptional
- some salt and pepper
🍯Sauces & Condiments(2)
- whole grain mustard
- soy sauce
📦Other(2)
- phyllo sheets
- sesame seedsoptional
Nutrition (per serving)
Calories
416
Protein
11g
Carbs
44g
Fat
22g
👨🍳 Instructions
- 1
Slice a lot of mushrooms and fry them until they begin to brown.
- 2
Slice a load of leek, garlic, and rosemary, then add them to the pan with salt and pepper and cook for five minutes.
- 3
Add spinach and cook until wilted, then transfer to a bowl and wipe the pan.
- 4
Melt some vegan butter, add flour, cook for a couple of minutes, and gradually pour in oat milk.
- 5
Add nutmeg, whole grain mustard, soy sauce, and crumble in a stock cube. Cook for a bit, then add the mushroom mixture back in.
- 6
Crumble some phyllo sheets on top, brush with oil, scatter sesame seeds, and bake.
💡 Pro Tips
- ✓Cook mushrooms in two batches at 425°F (220°C) for 8-10 minutes uncovered before adding leeks, because mushrooms release 80-90% water initially and crowding the pan creates steam that prevents browning (Maillard reaction requires dry heat above 300°F).technique425°F, 8-10 minutes, 80-90% moisture release
- ✓After wilting spinach, squeeze out 60-70% of residual moisture using a clean kitchen towel before adding to the filling, as excess water will dilute your oat milk sauce and require an additional 1-2 tbsp flour to reach proper roux consistency (1:1 fat-to-flour ratio).technique60-70% moisture removal
- ✓Toast your roux (vegan butter + flour mixture) for exactly 2-3 minutes on medium heat to cook out raw flour flavor without browning, then add cold oat milk in 3-4 increments while whisking constantly to prevent lumps (starch gelatinization occurs at 149-167°F).timing2-3 minutes roux time, 149-167°F gelatinization range
- ✓Grate fresh nutmeg (0.125 tsp) directly into the warm sauce rather than pre-measuring, because volatile aromatic oils degrade 40% within 10 minutes of grinding; nutmeg's limonene and myristicin compounds are more potent in the creamy medium.ingredient0.125 tsp, 40% degradation in 10 minutes
- ✓Brush phyllo sheets with oil using a 1:1 fat-to-phyllo ratio (approximately 0.5 tbsp oil per 2 phyllo sheets) and bake at 375°F (190°C) for 22-25 minutes, because phyllo's 8-10% moisture content requires lower heat than puff pastry to prevent burning while achieving golden crispness (proteins denature at 356°F).equipment375°F, 22-25 minutes, 1:1 oil ratio