Creamy Mushroom and Leek Pie

Ingredients:
1 recipe pate brise or store-bought pie crust
1 lb. mixed mushrooms (Shiitake, Oyster, Maitake... the possibilities are endless)
1 large leek, roughly sliced
4 cloves garlic, minced
3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
½ c. dry white wine
1 tsp. thyme
¼ c. parsley
Salt and pepper to taste
Sauce
2-3 Tbsp. flour
3 Tbsp. unsalted butter
2 c. milk
½ c. heavy cream
¼ tsp. nutmeg
Parmesan and smoked gouda cheese, if desired

Place the pie crust in a buttered pie tin, poking holes in the bottom. Preheat oven to 400° F.

Heat oil in a large skillet. Add garlic and leeks and cook until tender. Add mushrooms and butter and cook until liquids have been reduced. Add the wine, thyme, and parsley, cook until reduced (about 5-10 minutes).

For the sauce:
In a small pot, melt the butter and add the flour, creating a roux. Slowly add the milk and cream, whisking constantly. If it is not thickening, add a little more flour or a tiny bit of cornstarch. Add the nutmeg and salt and pepper. If desired, sprinkle in some grated Parmesan.

Mix the mushroom mixture and sauce. Pour it into the pie crust and top with slices of gouda cheese. Place the second crust on top, cutting and fluting as desired. Cut air vents in the top. Cover the edges with tin foil and bake for 15 minutes. Reduce the heat to 350° F. and bake for another 30-45 minutes, or until crust is golden and flaky.