📝 About This Recipe
This comforting masterpiece brings the earthy, umami-rich flavors of the forest floor directly to your dinner table. Velvety sautéed leeks and a medley of wild mushrooms are bathed in a luxurious thyme-infused cream sauce, then tucked under a golden, shatteringly crisp puff pastry lid. It is a sophisticated yet soulful one-pot meal that celebrates the timeless elegance of French-inspired farmhouse cooking.
🥗 Ingredients
The Vegetable Base
- 1.5 pounds Mixed Mushrooms (combination of Cremini, Shiitake, and Oyster, sliced)
- 3 pieces Large Leeks (white and light green parts only, cleaned and sliced into rounds)
- 4 tablespoons Unsalted Butter (divided)
- 3 pieces Garlic Cloves (minced)
The Creamy Velouté
- 1/4 cup All-purpose Flour
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1.5 cups Vegetable Stock (high quality or homemade)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
The Pastry Topping
- 1 sheet Puff Pastry (thawed but still cold)
- 1 piece Egg (beaten with a splash of water for egg wash)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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2
In a large, oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms in a single layer if possible. Let them sear undisturbed for 3-4 minutes until golden brown before stirring.
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3
Once the mushrooms have released their moisture and are deeply browned, season with a pinch of salt and pepper. Remove the mushrooms from the pan and set aside.
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4
In the same pan, melt the remaining 2 tablespoons of butter. Add the sliced leeks and a pinch of salt. Sauté over medium heat for 8-10 minutes until they are soft, translucent, and slightly caramelized.
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5
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until the aroma fills your kitchen.
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6
Sprinkle the flour over the leek mixture. Stir constantly for 2 minutes to cook out the raw flour taste, creating a thick paste that coats the vegetables.
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7
Slowly pour in the white wine while whisking or stirring vigorously to deglaze the pan, scraping up all those flavorful brown bits from the bottom.
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8
Gradually add the vegetable stock, followed by the heavy cream and Dijon mustard. Simmer for 5 minutes until the sauce has thickened to a silky consistency.
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9
Fold the sautéed mushrooms back into the sauce. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
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10
On a lightly floured surface, roll out the puff pastry sheet so it is slightly larger than your skillet or baking dish. If using individual ramekins, cut the pastry into circles.
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11
Drape the pastry over the filling. Trim the edges or crimp them against the rim of the pan. Cut 3 small slits in the center to allow steam to escape.
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12
Brush the entire surface of the pastry with the egg wash and sprinkle with a touch of flaky sea salt.
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13
Bake for 25-30 minutes, or until the pastry has puffed up significantly and turned a deep, golden brown.
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14
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly so it doesn't run.
💡 Chef's Tips
Don't wash your mushrooms under water; wipe them with a damp paper towel to avoid them becoming soggy. Ensure your puff pastry is very cold when it goes into the oven to achieve maximum height and flakiness. If the pastry is browning too quickly, loosely tent the top with aluminum foil for the last 10 minutes. For an extra layer of flavor, add a teaspoon of truffle oil or a tablespoon of nutritional yeast to the sauce. If you don't have an oven-safe skillet, simply transfer the filling to a 9x9 inch baking dish before topping with pastry.
🍽️ Serving Suggestions
A crisp green salad with a sharp lemon vinaigrette to cut through the richness. Roasted root vegetables like carrots or parsnips seasoned with rosemary. A glass of chilled Chardonnay or a light-bodied Pinot Noir. Steamed green beans with toasted almond slivers. A dollop of cranberry sauce on the side for a festive, tart contrast.