Mushroom and Leek Gratin

  • Servings: 8
Mushroom and Leek Gratin

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 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. 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. 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. 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.


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