Ingredients with Measurements:
- 1 lb Lyophyllum decastes mushrooms, sliced
- 2 large leeks, sliced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Special equipment needed:
- Large skillet
- Large pot
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt 2 tbsp of butter over medium heat.
3. Add the sliced Lyophyllum decastes mushrooms and sauté until they release their liquid and are browned, about 5-7 minutes. Remove from skillet and set aside.
4. In the same skillet, melt the remaining 2 tbsp of butter over medium heat.
5. Add the sliced leeks and sauté until they are softened, about 5-7 minutes.
6. Sprinkle the flour over the leeks and stir until the flour is fully incorporated.
7. Gradually whisk in the whole milk, stirring constantly, until the mixture thickens and comes to a boil.
8. Reduce the heat to low and stir in the grated Gruyere cheese and Parmesan cheese until fully melted and combined.
9. Add the sautéed Lyophyllum decastes mushrooms to the skillet and stir to combine.
10. Season with salt and pepper to taste.
11. Transfer the mixture to an oven-safe baking dish.
12. Sprinkle the breadcrumbs evenly over the top of the mixture.
13. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
14. Remove from the oven and let cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 21g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Lyophyllum decastes mushrooms can be substituted with any other type of mushroom.
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Substitute the leeks with onions or shallots for a different flavor.
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to thoroughly clean and dry the Lyophyllum decastes mushrooms before slicing.
- Use a mandoline slicer to slice the leeks evenly.
- To make the gratin ahead of time, prepare the mixture and store it in the refrigerator until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Lyophyllum decastes and Leek Gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
Roasted vegetables, garlic bread, or mashed potatoes would all pair well with this gratin.
Troubleshooting advice:
If the gratin is too runny, add more breadcrumbs to the top before baking to help absorb excess liquid.
Food safety advice:
Make sure to cook the Lyophyllum decastes mushrooms thoroughly to avoid any potential foodborne illness.
Food history:
Gratin is a French dish that typically consists of a creamy sauce and a crispy topping. It is often made with potatoes, but can also be made with other vegetables such as leeks or mushrooms.
Flavor profiles:
The Lyophyllum decastes and Leek Gratin has a creamy and savory flavor with a crispy breadcrumb topping.
Serving suggestions:
Serve the gratin as a side dish for a dinner party or holiday meal.
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