1. 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, 10 to 15 minutes. Transfer to a paper-towel-lined plate.
2. 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, and season with coarse salt and ground pepper. Cook, stirring frequently, until softened, 8 minutes. Add 1/4 cup dry white wine, such as Chardonnay and cook until almost evaporated, 2 to 3 minutes. Stir in 3/4 cup heavy cream , 2 tablespoons fresh lemon juice, and 1 tablespoon fresh thyme leaves.
3. Transfer leek mixture to a 2 quart baking dish. Layer with 2 ounces finely grated Parmesan. Top with mushroom slices, overlapping slightly. Sprinkle additional 2 ounces finely grated Parmesan cheese and bake until edges are bubbling, 20 to 25 minutes. Serve warm.
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