LEEK CASSEROLE MILANESE

prep:27 minutes
bake:20 minutes
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187 cal.,14 g ttl fat,(7 g sat. fat),
44 mg chol.,
175 mg sodium,
10 g carb.,
3 g fiber,
and 3 g pro.
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5-6 leeks (about 1 1/2 lb)
2 t cooking oil
1/2 c sliced oyster or button mushrooms
1/2 c dry white wine
3/4 c whipping cream
1/4-1/2 t salt
dash ground nutmeg
1/4 c soft bread crumbs
1/4 c shred parmesan cheese

1. trim roots and leaves several inches from the tops of leeks. remove
sand under water. drain. should have 3 cups.

2. 400 degrees. oil in skillet cook leeks 2-3 min. until tender.

3. remove leeks,set aside. then cook mushrooms
in skillet 3-5 min. add wine. bring to boiling then reduce heat. cook 4-5
min until most of the moisture evaporated. add whip crean, salt nutmeg.
return to boiling.

4. cook stir mushroom mixture until slightly thickened (about 3 min). add
leeks, pour into lightly greased 1 qt casserole. top with bread crumbs and
cheese.

5. bake 20-25 min. makes 6 servings.