Sunday, December 27, 2009

Baked Leek and Mushrooms

Serve: 4 Prep 15 mins Cook 45 mins

  • 1oz butter
  • 5 medium leeks, trimmed and sliced
  • 8 ¾ oz mushrooms, sliced
  • 1 clove of garlic, crushed
  • 3 fl oz chicken stock , or vegetable stock
  • 5 fl oz cream of mushroom
  • 1 tsp thyme leaves
  • 1 oz grated parmesan
  • a pinch of parsley, chopped


  1. 1. Preheat the oven to 375 degree..
  2. Melt the butter over a medium heat and add the leeks. Saute the leeks for 2-3 minutes, stirring occasionally.
  3. Add the mushrooms and thyme leaves. Season with salt and pepper. Finally, add the garlic and cook for a further 3-4 minutes.
  4. When the vegetables are lightly browned, add the chicken stock and cream of mushroom. Bring to the boil.
  5. Transfer the leeks to the oven dish and bake for 20 minutes.
  6. Remove the dish from the oven and sprinkle over the parmesan.
  7. Return the dish to the oven for a further 10 minutes, until most of the liquid has evaporated. garnish with chopped parsley
  8. Serve immediately.

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