Onion Plants
  Lancelot Leeks
  Growing Aids
  Harvest Aids
  Jumbo Onions

Get Our Free Newsletter
We respect your privacy and will never sell or distribute your e-mail address to third-party vendors.

E-mail:

View previous newsletters

SecurityMetrics Credit Card Safe

Leek Casserole Milanese


Ingredients:
  • 1.5  lb  Leeks (about 5-6)
  • 2  teaspoon  cooking oil
  • 1/2  cup  sliced fresh oyster mushrooms or button mushrooms
  • 1/2  cup  dry white wine
  • 3/4  cup  whipping cream
  • 1/4 to 1/2  teaspoon  salt
  •   dash  nutmeg
  • 1/4  cup  soft bread crumbs
  • 1/4  cup  shredded Parmesan cheese
Directions:
Prep: 27 mins
Bake: 20 mins
Oven: 400 degrees F
Makes: 6 Servings

Bias-cut leeks into 1/4-inch slices. Rinse slices under cold running water to remove any remaining sand; drain well. Set aside (you should have about 3 cups sliced leeks).

In large skillet; set aside. In the same skillet cook mushrooms over medium heat for 3 to 5 minutes or just until tender. Add wine. Bring mixture just to boiling; reduce heat. Cook for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add cream, salt, and nutmeg. Return to boil.

Cook and stir mushroom mixture for 3 minutes or until slightly thickened (you should have about 3/4 cup). Add leeks to mushroom mixture. Transfer to a lightly greased 1-quart casserole. Top with bread crumbs and cheese.

Bake, uncovered, in a 400 degrees oven for 20 to 25 minutes or until heated through and topping is golden. Serve immediately.

**Note: Use a blender or food processor to make fluffy soft bread crumbs. One slice yields 3/4 cup crumbs.

**Nutrition Facts per serving: 187 cal., 14g total fat (7 g sat. fat), 44 mg chol., 175 mg sodium, 10 g carbo., 3 g fiber, 3 g pro.

This recipe found in the Better Homes and Gardens: Biggest Book of Casseroles
 


Call:
(877) FOR-1015 or (877) 367-1015
Mail:
PO Box 129, Department WP08
Carrizo Springs, Texas 78834-6129
Download 2008 Order Form (Adobe PDF)
Site Map