LEEK & MUSHROOM BAKE

“Fifty thousand dollars’ worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.” - Tyler Florence
 

We had this delicious bake yesterday and as the weather was cold and wet, it was delightful just out of the oven with some red wine, crusty bread and a green salad!
 

Leek & Mushroom Bake
Ingredients
20g unsalted butter
1 tbs olive oil
1 thinly sliced leek (white part only)
1 garlic clove, crushed
400g mixed, thinly sliced mushrooms (button, Swiss brown and oyster)
2 tbs plain flour
6 eggs
150ml thickened cream
40g grated parmesan
40 g grated tasty cheese
Thyme leaves
 

Method
Preheat the oven to 180°C and lightly grease a 20cm cake pan.
Melt butter with oil in a large frying pan over medium-low heat. Add leek and cook for 5 minutes until soft but not browned. Add garlic, and then the mushrooms and stir until mushrooms are soft. Add the flour and stir thoroughly, mixing with mushrooms until flour is golden.
Whisk together eggs, cream and cheese in a jug. Season and add to the leek and mushrooms, stirring thoroughly. Fill the prepared pan with the mixture, sprinkle with thyme. Bake for 25-30 minutes until lightly browned and set. Cool slightly, then turn out onto a board. Cut into slices and serve with a green salad.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.