A delicious side dish of mushrooms and leeks with a creamy sauce, flavoured with mustard and lemon juice and topped with a crispy bread crumb and cheese topping. Can be made ahead!
1 1/4cupschicken broth, or sub vegetable broth to keep it vegetarian
1/2cupwhipping cream 35%
2Tablespoonsgrainy Dijon mustard
1/2cupchopped fresh parsley
1Tablespoonchopped fresh thyme
4teaspoonslemon juice
Gruyère Crumb Topping:
2cupsfresh bread crumbs, slightly stale bread, processed in food processor
3/4cupgrated Gruyère cheese
2Tablespoonsbutter, melted
2Tablespoonschopped fresh parsley
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Instructions
In a large skillet, melt 1 Tbsp. of the butter over medium heat. Cook leeks and half each of the salt and pepper, stirring often, until leeks are softened, about 6 minutes. Remove to bowl and set aside.
In the same skillet, melt the remaining 3 Tbsp. butter over medium heat. Cook mushrooms with the remaining salt and pepper, stirring occasionally, until mushrooms are just tender and have released their juices, 5 to 8 minutes. Sprinkle with flour and cook, stirring, until light golden, about 2 minutes. Return the leeks to the pan.
Whisk in broth, cream and mustard until smooth. Cook, whisking, until thickened, 3 to 5 minutes. Stir in parsley, thyme and lemon juice. Spoon into shallow 8-cup casserole dish. (Make-ahead: Let mushrooms cool to room temperature, then cover and refrigerate for up to 24 hours. To reheat, cover with foil and bake in 375° F. oven until hot and bubbly, 40-50 minutes. Uncover and continue with recipe. You can also mix together the crumbs and cheese of the crumb topping and refrigerate ahead. When ready to broil, stir in parsley and melted butter.)
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.