Leek and Mushroom Casserole Gratin

Leek and Mushroom Casserole Gratin


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.


250 grams mushrooms (Paris)
2 leeks
1 tablespoon olive oil
ground black pepper
4 tablespoons sliced almonds
grating cheese


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