Wild Mushroom and Leek Bake is a modern British recipe for a classic vegetarian dish of leeks and wild mushrooms in a crème fraîche and wine custard baked with a cheese topping. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom and Leek Bake.
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This is a classic rustic bake that substitutes mixed wild mushrooms for the more usual chicken. This also works well with Agaricus species, particularly St George’s mushrooms, field mushrooms and horse mushrooms. There’s no pastry involved as the bake develops its own top crust during baking.
Ingredients:
2 shallots
75g unsalted butter
3 tbsp olive oil
2 medium leeks, cut into 1cm chunks
150ml dry white wine
salt and freshly-ground black pepper, to taste
1 tbsp tarragon, chopped
400g mixed wild mushrooms, sliced thickly
half a lemon
3 eggs
1 egg yolk
2 tbsp crème fraîche
150ml full fat milk
150g mature cheddar cheese, grated
1 tbsp butter (for the crust)
Method:
Pre-heat your oven to 180C.
Combine 25g of the butter and 1 tbsp of the oil in a frying pan over medium heat. Add the shallots and fry for about 4–5 minutes until soft and translucent.
Wash the leeks thoroughly, drain well then add to the frying pan. Cook for 5 minutes over high heat then pour in the wine and bring to a boil. Continue cooking for 10 minutes, until the leeks are fully tender. At this point season to taste with salt and freshly-ground black pepper and stir in the tarragon.
Melt the remaining butter and oil in a separate frying pan. Use this to fry the mushrooms. Add a generous squeeze of lemon juice and cook for 10 minutes, turning frequently.
Beat together the eggs and the extra yolk in a bowl. Season lightly then beat in the crème fraîche, milk and most of the cheese (reserve a little for topping). Stir the leek mixture and the mushroom mixture into the eggs.
Butter an oven-proof dish large enough to hold the mixture to a depth of 5cm. Spoon in the egg, leek and mushroom mix then sprinkle the reserved cheese over the top and dot with butter.
Transfer to the centre of your pre-heated oven and cook for 40 minutes, or until the mixture is set and a golden crust has formed on top.
Remove from the oven, cut into squares and serve with a crisp salad.
