- Serves 2
- Olive oil
- Large knob of butter
- 200g leeks (slice into 1/2 cm discs)
- 100g mushrooms (slice to same size as leeks)
- 1 x garlic clove (chopped)
- 2tbsp double cream
- 40g cheddar cheese (grated
- 60g parmesan cheese (grated) 1tbsp
- 1tbsp parsley chopped
- Salt & Pepper
Here, we’re going to introduce leeks to their mushroomy friend and make something that’s filling, warm and where each flavour is allowed to stand out. It’s also a perfect one to manipulate to your own tastes. Get the sauce right first and then tweak till your heart’s content!
If you’re a meat eater then I highly recommend serving this on the side with a pork chop – particularly if you have a griddle pan. If you can get a couple of thick chops then griddle them on a high heat and transfer them to the oven the finish the job.
With a health-conscious in mind I’ve gone for a lighter recipe here. Have a go at this and see what you think but during the winter months you might want to make a proper white sauce and use the juices from the leek and mushrooms to add an extra punch of flavour.
Turn the grill onto high to heat up.
Pop a good glug of oil in a heavy bottomed pan and bring to a medium heat.
Add the butter and wait for it to melt.
Fry the mushroom and leeks for about 5 minutes until they’re tender and have started to colour on the outside.
Pop the garlic in and continue cooking for a further 2-3 minutes.
Then add the creamed, give it a good stir and leave to come back to the simmer.
Pop in the grated cheddar cheese and once it’s melted have a taste before adding salt and pepper to taste.
From the pan, pour the contents into a baking dish.
Sprinkle the parmesan on top so it’s evenly distributed.
Add a further sprinkling of pepper and the chopped parsley.
Place the dish under the pre-heated grill for a few minutes but keep your eye on it! Take it out when the cheese is a lovely golden brown colour.
Tip: You could always add slices of steamed chicken breast or cook this in a sliced pepper – seriously good!