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Take this Christmas casserole to the next office holiday party for a fresh vibrant side dish. Warming bitter licorice flavored leeks are softened by the earthy deep tones from the mushrooms. Amandina, an almond extract, delivers a sweet, nutty flavor that stand out, especially in aroma. Keeping the vegetables slightly crunchy and not overcooking them in the wok is the key to a bold flavor palate. Grate a generous amount of cheese overtop the mini-casserole dishes before placing in the oven to form a solid crust keeping the vegetables hot, but not burnt.

Ingredients

  • 250 grams mushroom (Paris)
  • 2 leeks
  • 1 tablespoon olive oil
  • salt
  • ground black pepper
  • 4 tablespoons sliced almonds
  • grated cheese

Directions

  1. Preheat the broiler.
  2. Cut the mushrooms and leeks into small pieces.
  3. Heat the oil in a wok and add the chopped mushrooms and leeks.
  4. Stir and season with salt and pepper, but do not overcook as the vegetables should retain their crunch.
  5. Add the 4 tablespoons of almonds.
  6. Mix.
  7. Fill mini casserole dishes with the mixture and cover with grated cheese.
  8. Place under the broiler for about 15 minutes or until golden brown.
  9. Remove from the oven and serve.
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