Creamy Leeks and Mushrooms
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Paul Grimes
This dish gives you the satisfaction of your grandmother's creamed onions with the added bonus of earthy mushrooms.
- 1/4 cup extra virgin olive oil
- 2 pounds mixed mushrooms (white button, cremini, oyster), sliced
- 1 teaspoon herbs de Provence (or dried thyme)
- 1 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 tablespoons unsalted butter
- 6 pounds leeks, root end trimmed
- 1 cup white wine
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons cornstarch
- Put oven rack in middle position and preheat oven to 450F. Lightly butter a 3- to 31/2-quart baking dish.
- Heat oil in a 12-inch heavy skillet until hot but not smoking, then cook mushrooms with herbs de Provence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently until mushroom liquid is evaporated.
- Cut leeks into 8-inch lengths, measuring from root end. Halve lengthwise, then cut crosswise into roughly 11/2-inch pieces. (You should have about 16 cups.) Wash leeks in large bowl of cold water. Lift leeks out of water to another bowl and repeat washing again to eliminate sand. Drain leeks well.
- Cook leeks in butter, 1 teaspoon salt, and 1/4 teaspoon pepper in a large (5- to 6-quart) pot over moderately low heat, covered, stirring occasionally until almost tender, about 15 minutes. Add white wine and continue cooking until white wine is absorbed and leeks are tender, about 10 minutes. Remove from heat.
- Whisk together milk, cream, and cornstarch in bottom of a large bowl until combined. Add mushrooms and leeks to cream mixture and mix thoroughly.
- Transfer leek mixture to baking dish and bake until cream is bubbling, lightly thickened and top is lightly golden, 1 hour.