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Mushroom, leek, and fontina gratin


Source: Fine Cooking

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  • 2 oz (4 Tbsp) unsalted butter; more at room temp for the dish
  • 1 1/2 medium to large white mushroom, quartered (8 1/2) Cups)
  • 4 TBSP extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 lb mixed wild mushrooms such as oyster and shitake, trimmed and cut into bite size pieces (7 cups)
  • 1 1/2 cups coarse fresh rye breadcrumbs
  • 4 oz coarsely treated fontina ( cup)
  • 3 medium to large leeks trimmed
  • white and light green parts only cut into 1/4 inch dice (about 2 cups) and rinsed well
  • 1/2 cup dry vermouth
  • 1 cup heavy cream
  • 4 sprigs fresh sage, plus 1 tbsp chopped fresh sage leaves



Step 1

Position racks in the top and bottom thirds of the oven and heat the oven to 450. Butter
a 9 X 13 or similar baking dish
In a large bowl, toss the white mushrooms 2 Tbs of the oil, 1/2 tsp salt and 1/4 tsp pepper. Spread the white mushrooms evenly on a large rimmed baking sheet. Toss the wild mushrooms with the remaining 2 Tbsp. oil. 1/2 tsp salt, and 1. 4 tsp pepper in the bowl and spread on a second large rimmed baking sheet. Road stirring the mushrooms and rotating the baking sheets once, until golden brown and any liquid has evaporated, about 25 minutes. Reduce the oven temp to 350. Meanwhile, , melt 2 Tbsp. of the butter and pour into a medium bowl. Add the bread crumbs and fontina and toss well. In a 12 inch skillet, melt the remaining 2 Tbs butter over medium heat. Add the leeks and 1 tsp salt and cook, stirring often with a wooden spatula, until golden, 7 to 10 minutes. Add the vermouth and boil, stirring and scraping up any browned bits, until reduced by half, 1 to 2 minutes. Stir in the heavy cream, sage sprigs, 1/2 tsp salt, and 1/4 tsp pepper and bring to just a boil over high heat. Lower the heat to med. low and simmer for 5 minutes to infuse. Remove the pan from the heat and discard the sage sprigs. Add the mushrooms and chopped sage to the leek mixture and toss to coat. Transfer to the prepared dish. Top with the breadcrumb mixture and bake in the top third of the oven until the breadcrumbs are golden brown about 30 minutes.
Let rest for 15 mins before serving.


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