Mushroom & Leek Pie

• Pastry for single-crust pie (9 inches)
• 12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
• 3 tablespoons butter, divided
• 1 medium leek (white portion only), halved and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 4 large eggs
• 3 tablespoons heavy whipping cream
• Minced fresh parsley, optional

1. Preheat oven to 375u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
3. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
4. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
5. Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
6. Bake on a lower oven rack 30-35 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle with parsley before serving.

pastry, chanterelle, butter, salt, pepper, cheddar cheese, eggs, heavy whipping cream, fresh parsley

Taken from www.tasteofhome.com/recipes/mushroom-leek-pie/ (may not work)