Mushroom Casserole

By GratefulSea

See video at http://www.foodnetwork.com/mushroom-casserole/video/index.html

See video on how to prepare the leeks at http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/prepare-leeks-00000000002284/index.html

Ingredients

• 3 pounds sliced porcini mushrooms
• 1 pound sliced leeks
• Salt and freshly ground black pepper
• 1 tablespoon chopped flat leaf parsley
• 8 ounces butter
• 8 ounces heavy cream
• 8 ounces bread crumbs

Details

Servings 4
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Prepare the leeks. Cut off the root end, and trim the stalk so that the dark green ends are removed, leaving the white and pale green parts only. Cut the link in thin rings, and place them in a bowl of water. Swish them around the bowl with you hand so that any trapped sand will fall to the bottom, while the leeks float on the top. Remove the leeks from the top with you hand and place in a colander to drain.

Prepare the mushrooms by removing the gills (optional) and cutting them in 1/4-inch wide strips.

In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes.