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Mushroom and Leek Gratin

  • servings: 8
Photography: Romulo Yanes




  • 4 tablespoons extra-virgin olive oil
  • 2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2 inch thick
  • 2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed
  • Coarse salt and ground pepper
  • 1/4 cup dry white wine, such as Chardonnay
  • 3/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1 ounce Parmesan, finely grated (1/4 cup)


  1. Step 1

    Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add mushrooms and cook, tossing occasionally, until softened, 10 to 15 minutes. Transfer to a paper-towel-lined plate.

  2. Step 2

    Wipe out skillet, return to heat, and add 2 tablespoons oil. Add leeks and season with salt and pepper. Cook, stirring frequently, until softened, 8 minutes. Add wine, and cook until almost evaporated, 2 to 3 minutes. Stir in cream, lemon juice, and thyme leaves.

  3. Step 3

    Transfer leek mixture to a 2-quart baking dish. Top with mushroom slices, overlapping slightly. Sprinkle with Parmesan and bake until edges are bubbling, 20 to 25 minutes. Serve warm.

Everyday Food, December 2011



Reviews (3)

  • 21 Dec, 2013

    Made this again for guests, at my husband request, and they all agreed that this is a delicious side dish. The flavor come together fantastically. Its a new family favorite.

  • 9 Dec, 2013

    This was amazing! My husband said it's the best thing he's ever eaten. I follow the recipe exactly. Really flavorful side dish and made the house smell equally amazing.

  • 14 Jan, 2013

    I didnt have white wine so used red. We liked the recipe alot thought my husband thought it had a little bit of a bitter taste. I used cremin mushrooms instead of portabella because they are quite a bit cheaper. Not as pretty of an end result but they taste the same so its not a big deal.