Creamy Mushroom Leek Pot (Printable)

Tender mushrooms and sweet leeks in a creamy herb sauce with golden flaky pastry topping.

# What's Needed:

→ Vegetables

01 - 18 oz cremini or button mushrooms, sliced
02 - 2 large leeks, cleaned and sliced (white and light green parts)
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 1 stick celery, diced
06 - 2 tbsp fresh parsley, chopped

→ Sauce

07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 1½ cups whole milk
10 - ⅔ cup vegetable broth
11 - ½ cup heavy cream
12 - 1 tsp Dijon mustard
13 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
14 - Salt and black pepper, to taste

→ Topping

15 - 1 sheet ready-rolled puff pastry, thawed if frozen
16 - 1 egg, beaten (for egg wash; optional for a vegan version)

# How to Make It:

01 - Preheat the oven to 400°F and lightly grease a medium baking dish (about 2 quarts capacity).
02 - In a large skillet over medium heat, melt the butter. Add leeks, carrots, and celery; cook for 6–8 minutes until softened.
03 - Add mushrooms and garlic. Cook for another 6–8 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
04 - Sprinkle the flour over the vegetables and stir for 1–2 minutes to coat evenly.
05 - Gradually add the milk and vegetable broth, stirring constantly to avoid lumps.
06 - Bring to a simmer and cook until thickened, about 4–5 minutes.
07 - Stir in the cream, Dijon mustard, thyme, parsley, and season generously with salt and pepper.
08 - Remove from heat and transfer the filling to the prepared baking dish.
09 - Lay the puff pastry over the filling, trimming edges if necessary. Press the pastry gently onto the edges of the dish to seal.
10 - Brush the pastry with beaten egg for a golden finish (omit for vegan).
11 - Cut a few small slits in the pastry to allow steam to escape.
12 - Bake for 30–35 minutes, or until the pastry is crisp and golden.
13 - Let rest for 10 minutes before serving.

# Tips for Success:

01 -
  • The sauce is impossibly velvety without any cream soup shortcuts
  • Golden pastry flakes over a filling that actually tastes like real vegetables
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Hot filling will melt the pastry from underneath, so let it cool slightly before topping
  • Thaw frozen puff pastry in the fridge overnight, not on the counter, for even baking
03 -
  • Clean leeks by slicing them first, then swishing them in a bowl of cold water to remove hidden grit
  • Keep the pastry chilled until the filling is ready or it becomes difficult to work with

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