Morels are the main ingredient in this creamy gratin, which serves as an entrée or side dish.
Serves | 2 |
- 1 Tbsp unsalted butter
- 3 Tbsp leeks, sliced
- 6 oz morel mushrooms, rinsed clean
- salt and freshly ground black pepper
- 2 Tbsp sherry
- ¼ cup heavy cream
- 2 tsp fresh thyme, chopped
- 2 Tbsp Gruyère cheese, grated
- ¼ cup breadcrumbs
| Preparation | Preheat oven to 425°F. In a medium cast-iron skillet over medium-high heat, melt butter, but don’t brown. Add leeks and cook until soft and fragrant. Add morels and season with salt and pepper. Cook until soft. Increase heat to high and add sherry. Cook for 1 minute to allow alcohol to burn off. Add cream and reduce heat to low. Simmer for 5 minutes, then top with remaining ingredients. Transfer skillet to oven and bake until melted and slightly brown on top.