Wednesday, December 28, 2011

Mushroom and Leek Gratin

A while back I picked up the newest edition of Everyday Food by Martha Stewart. In it were several recipes I wanted to try out. The one for mushroom and leek gratin stood out to me and the next day at the holiday market, I made sure to pick up some leeks.

The end result was far less pretty than the dish in the magazine because, honestly, I wasn't going to line up all the mushrooms in a pretty little row. I just wanted to EAT it. 

The dish turned out amazing! It was hearty but not heavy and it made a great dinner with a salad and some bread and butter and a glass of wine. The Good Daughter ate almost half of one dish. This is going in my recipe rotation.


Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2-inch thick
2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed
2-3 cloves garlic, minced
1/4 cup dry white wine
3/4 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 ounce Parmesan, finely grated

Directions:
~Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high. Working in batches if necessary, add 2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2-inch thick, and cook, tossing occasionally, until softened, about 10 minutes to 15 minutes. Transfer to a paper-towel-lined plate.

~Wipe out skillet, return to heat and add 2 tablespoons oil. Add 2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed, 2-3 cloves garlic, minced and season with coarse salt and ground pepper. Cook, stirring frequently, until softened, about 8 minutes. Add 1/4 cup dry white wine, such as chardonnay, and cook until almost evaporated, about 2 minutes to 3 minutes. Stir in 3/4 cup heavy cream, 2 tablespoons fresh lemon juice and 1 tablespoon fresh thyme leaves.

~Transfer leek mixture to a 2-quart baking dish. Top with mushroom slices, overlapping slightly. Sprinkle with 1 ounce Parmesan, finely grated (1/4 cup) and bake until edges are bubbling, about 20 minutes to 25 minutes. Serve warm.

recipe modified from: Martha Stewart

1 comment:

Patricia Worley said...

This sounds amazing. I sometimes think I have hobbit in my blood due to all the mushrooms I want to eat.