Creamy Mushroom and Gruyére Gratin

By carol gorman

Ingredients

• 5 tbsp butter
• 1 bunch leeks, (white and light green parts only),halved lengthwise and sliced crosswise
• 4 cloves garlic, minced
• 1/2 tsp peach salt and pepper
• 3 pkg each 227 g) cremini or button mushrooms, sliced
• 227 goyster oyster mushrooms, trimmed and torn
• 1/3 cup all-purpose flour
• 1-1/4 cups sodium-reduced chicken broth
• 1/2 cup cupwhipping cream 35%
• 2 tbsp grainy Dijon mustard
• 1 bag (100 g) prepared chestnuts, chopped (optional)
• 1/2 cup chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 4 tsp lemon juice
• 2 cups fresh bread crumbs
• 3/4 cup grated Gruyère cheese
• 2 tbsp butter, melted
• 2 tbsp chopped fresh parsley

Details

Servings 12
Preparation time 35mins
Cooking time 35mins
Adapted from canadianliving.com

Preparation

Step 1

In large skillet, melt 2 tbsp of the butter over medium heat; cook leeks, garlic and half each of the salt and pepper, stirring, until leeks are softened, about 6 minutes.Remove to bowl; set aside.

In same skillet, melt remaining butter over medium heat; cook cremini mushrooms, oyster mushrooms and remaining salt and pepper, stirring occasionally, until mushrooms are just tender and have released their juices, 5 to 8 minutes. Sprinkle with flour; cook, stirring, until light golden, about 2 minutes. Stir in leek mixture.

Whisk in broth, cream and mustard until smooth. Cook, whisking, until thickened, 3 to 5 minutes. Stir in chestnuts (if using), parsley, thyme and lemon juice. Spoon into 8-cup (2 L) casserole dish. (Make-ahead: Let cool to room temperature; cover and refrigerate for up to 24 hours. To reheat, cover with foil and bake in 375 F/190 C oven until hot and bubbly, about 45 minutes; uncover and continue with recipe.)

Gruyère Crumb Topping: In bowl, stir together bread crumbs, Gruyère cheese, butter and parsley; sprinkle over mushroom mixture. Broil until topping is golden, 2 to 4 minutes.