Recipes Nugget Markets Signature Recipes
Leeks and Shiitake Mushroom Gratin
- Prep time
- PT0
- Cook time
- PT0
- Yield
- Serves 4
- Difficulty
This ooey, gooey gratin is full of luscious flavor.
Ingredients
- 2 cups quartered shiitake mushrooms, quartered
- 1 cup sliced leeks, sliced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon minced thyme
- 2 tablespoons flour
- 1 cup heavy cream
- Pinch nutmeg
- ¼ cup grated gruyere cheese, grated
- ½ cup panko breadcrumbs
Preparation
Preheat oven to 350°
In a 2-quart sauce pot, melt together and butter and 2 tablespoons of the olive oil. Add the mushrooms and leeks and sauté until tender. Remove the mushrooms and leeks, add the flour and mix with the last tablespoon of oil. Cook the roux for 5-7 minutes to take away the raw flour taste. Add the cream and nutmeg and simmer until thickened.
Combine the mushroom and leek mixture with the bread crumbs. Add the cheese and fold in with the cream.
Divide the mixture into four ramekin cups. Pour the cream mixture over each of them evenly and bake for about 15 minutes, or until golden brown.
Techniques used in this recipe:
- sauté
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- fold in
-
fold in: to combine delicate ingredients such as whipped cream or beaten egg whites with heavier ingredients by using gentle up-and-down circular motion with rubber spatula or wire whisk.
Glossary:
- ramekin
-
A small, ovenproof dish, usually ceramic.
- roux
-
French. Containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees (white, pale/blond, or brown/chestnut), depending on its intended use. As the roux cooks, the natural nuttiness of the flour increases and the color darkens which lends both flavor and color to the dish it will be used in.