Portobello & Leek Gratin from Everyday Food by Martha Stewart

When I saw a recipe for Mushroom & Leek Gratin in Everyday Food Magazine, I knew I would make it.

I found a perfect occasion for this dish when my friend Cindy invited me to dinner at her house. Cindy LOVES mushrooms, so I knew she would appreciate this dish.

Alas, I wasn't able to find an oval two quart baking dish this recipe calls for. Instead, I used a round Pyrex dish and one mini casserole dish my mom gave me last year.

Of course, you can use whichever baking dish you want!

I followed the recipe pretty closely, but had to make a few changes:

1) My store did not have fresh thyme: I added three pinches of dry thyme
2) I increased the amount of leeks from two to three

This is a great dish for anyone who loves mushrooms!



Portobello & Leek Gratin
slightly adapted from Everyday Food Magazine

Ingredients
4 tablespoons extra-virgin olive oil, divided
2 pounds large portobello mushrooms (about 6-8), stemmed and sliced 1/2 inch thick
3 leeks, white and light-green parts only, sliced in half lengthwise and then sliced thinly into half-moons, rinsed well
3 pinches of dry thyme
salt & pepper to taste
1/4 cup dry white wine
3/4 cup heavy cream
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan

Directions
1. Preheat the oven to 375F. Add two tablespoons of extra-virgin olive oil to a large skillet. In a single layer add as many mushrooms as you can fit, and cook about 4-5 minutes on each side. Repeat this process with the remaining mushrooms. {Note: the original recipe had you cook the mushroom in batches and tossing them occasionally, but I think my method works better because it gives you more control, and there is less chance the mushroom slices will break. Also, I added a bit of water from time to time to the mushrooms to speed up the cooking process and to make sure they didn't stick. Otherwise, you'd need a lot more oil.}

2. In a separate pan, add the remaining two tablespoons of oil. Allow the oil to heat and add leeks and dry thyme. Season the leeks with salt and pepper and cook for eight minutes, until the leeks have softened. Add your wine and continue to cook until most of the wine has evaporated. Stir in heavy cream and fresh lemon juice.

3. Add the leek mixture to the bottom of your baking dish. Top the leeks with mushroom slices, making sure the mushrooms slightly overlap. Sprinkle with Parmesan and bake for 20-25 minutes.

   

Here's the final dish:

I really liked how this recipe turned out! If you don't want to make a gratin, turn this into a simple pasta dish. Slice the mushrooms and saute until almost soft. Add leeks and cook for another five minutes. Add wine and cook until it almost evaporates. Add defrosted peas, cream, lemon juice, salt & pepper. Pour this sauce over cooked pasta and sprinkle with Parmesan. That's what I had for dinner a few nights ago: leftovers were great for lunch.

If you want to impress your company, however, take the time to make the gratin!

Thank you so much for reading my blog in 2011, commenting, answering my questions and making suggestions.

I wish you a very happy 2012!!!

See you in the New Year.