- 3 pounds assorted mushrooms cleaned, trimmed, and sliced
- 1 pound sliced leeks
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- 8 ounces butter
- 8 ounces heavy cream
- 8 ounces seasoned dry bread crumbs
Preheat oven to 375 degrees. Place a layer of mushrooms and leeks in a heavy casserole. Sprinkle with salt, pepper, and parsley. Cover with one-fourth of the butter and the cream. Repeat the process three more times, then cover with the breadcrumbs. Bake until the mushrooms are tender and the crust is golden brown, 20 to 30 minutes.
This recipe yields ?? servings.