Recipe by *Parsley*
Makes a yummy and different side dish.
Top Review by EJMdesign
I made this last night. It was very good -- tasty and satisfying -- and quite easy. The DH liked it very much -- and he rarely raves over vegetables in any form! And our dinner guest asked for the recipe. I subbed sliced baby bellas instead of the button mushrooms because I had them on hand, and I added about 2/3 cup of finely chopped asparagus for the same reason. I used the evaporated milk. I forgot the paprika (but will add that next time). The breadcrumbs I had on hand were garlic panko, which worked well with the other flavors. I might try a stronger-flavored cheese next time in lieu of the swiss ... possibly a Gruyere? But overall, a very tasty side dish. One warning: this quantity of leeks is expensive! My leeks were huge, but even so I was surprised that they ran almost $16. With the cheese, mushrooms, etc, this could easily be a $30-plus side dish. So not ideal for times when budget is a concern.
- 2 -3 tablespoons butter
- 6 large leeks, washed and trimmed and sliced into 1-inch slices
- 10 ounces button mushrooms, cut in half (large ones quartered)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
- 3⁄4 cup light cream (or 1 cup evaporated milk)
- 1⁄2 cup shredded parmesan cheese
- 1 cup shredded swiss cheese
- 1⁄2 cup breadcrumbs
Directions See How It's Made
- Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
- In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
- Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
- Bake at 350 for 20-25 minutes.