Leeks
LEEK CASSEROLE MILANESE
prep:27 minutes bake:20 minutes ________________________________________________ 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. _________________________________________________ 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. |
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