| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds sliced porcini mushrooms
- 1 pound sliced leeks
- Salt and freshly ground black pepper
- 1 tablespoon chopped flat leaf parsley
- 8 ounces butter
- 8 ounces heavy cream
- 8 ounces bread crumbs
Instructions
- Preheat oven to 375 degrees F.
- In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 650 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 13 g |
| Cholesterol | 133 mg |
| Sodium | 971 mg |
Reviews
I looked at the amounts of all ingredients and could not understand how 3 pounds of mushrooms and 1 pound of leeks feeds 4-6 people. I cut this recipe exactly in half and served it as a side with roasted chicken. My husband and I each took a healthy portion and there is enough left for another 8 large servings! If I made the entire recipe it would be huge. Flavor was good, not great, won’t make again. I’ve been cooking and baking for 50 years. Really wanted to like this. 2 stars for ease and decent flavor.
Can you substitute something for the cream?
I’ve made this several times and it is always wonderful. I made it first with just portabellos and followed the recipe exactly. It was very good. After that, I mixed different types of mushrooms and everyone agreed it was better…still following the recipe. I did not saute the mushrooms before putting them in the casserole dish. It was delicious. The recipe makes a lot and I made tuna casserole with the left overs–skipping Campbell’s Mushroom Soup entirely. The casserole is over the top delicious. This last time I made mushroom soup with the left overs and it was outstanding.
I sautéed the mushrooms and leeks separately in butter, adding a little white wine to deglaze the pan when the leeks were almost soft. Then assembled the recipe, and it was fantastic. Thanks Michael! I have a new go-to side dish for a pork tenderloin or roast chicken or basically anything-it was so good!
I agree with one of the reviews and didn’t even risk it
I ALWAYS cook mushrooms to some degree before putting them in. Any time I have not, I have ended up with a watery mess
I sautéd the mushrooms and the leaks and the casserole came out great!!
This was awesome!!! I used fresh button mushrooms. I added crumbled blue cheese to each layer! My family raved about it! Thanks, Michael!!
Symon’s recipes are usually reliable, but I followed this one to a T, with the exception of adding some fried onions to the panko breadcrumbs. 25 minute bake time seemed a bit short, and it was: at 25 minutes, the mushrooms and leeks and cream were warming, but not baked, and not coalescing into a casserole. Checked again at 45 minutes, and it was still only par-baked. Took it out at 1 hour and finally! It had come together.
But only in terms of being baked and having the flavors combine. When I think of a casserole, I think of a dish with a fairly cohesive texture. Yes, the flavors were a good combination, but once the mushrooms baked and exuded their water, this casserole was a sloppy mess. Perhaps sweating the mushrooms first would help? Adding some sort of traditional binders (Parmesan, egg)?
I wish Symon would revisit and revise this recipe. It has some promise, unfulfilled.
Easy and delicious. This is even better the second day, as flavors have a chance to meld. Next time I make this, and I definitely will, I will make ahead but undercook slightly and then finish cooking the day of meal.
YUMMO! Delish and easy
My husband tried out this mushroom recipe and it turned out great. We found some mushrooms from http://growokc.com and it was time well spent !