Gruy?re, a rich and nutty Swiss cheese, makes this mushroom bake as sinfully decadent as it is elegant. Chestnuts add a festive note and can be found in the produce section of most grocery stores.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2014
Ingredients
Gruyère Crumb Topping:
Method
In large skillet, melt 2 tbsp of the butter over medium heat; cook leeks, garlic and half each of the salt and pepper, stirring, until leeks are softened, about 6 minutes.Remove to bowl; set aside.In same skillet, melt remaining butter over medium heat; cook cremini mushrooms, oyster mushrooms and remaining salt and pepper, stirring occasionally, until mushrooms are just tender and have released their juices, 5 to 8 minutes. Sprinkle with flour; cook, stirring, until light golden, about 2 minutes. Stir in leek mixture.
Whisk in broth, cream and mustard until smooth. Cook, whisking, until thickened, 3 to 5 minutes. Stir in chestnuts (if using), parsley, thyme and lemon juice. Spoon into 8-cup (2 L) casserole dish. (Make-ahead: Let cool to room temperature; cover and refrigerate for up to 24 hours. To reheat, cover with foil and bake in 375 F/190 C oven until hot and bubbly, about 45 minutes; uncover and continue with recipe.)
Gruy?re Crumb Topping: In bowl, stir together bread crumbs, Gruy?re cheese, butter and parsley; sprinkle over mushroom mixture. Broil until topping is golden, 2 to 4 minutes.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 323 mg
- Sugars 3 g
- Protein 8 g
- Calories 191.0
- Total fat 13 g
- Potassium 429 mg
- Cholesterol 38 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
%RDI
- Iron 12.0
- Folate 17.0
- Calcium 11.0
- Vitamin A 19.0
- Vitamin C 12.0
