Leek and Mushroom Bake

Leek and Mushroom Bake

Makes 4

5 leeks trimmed

500gr mixed mushrooms cleaned and sliced

1 tbsp oil of choice divided

2tbsp madeira (if you have it, works wonderfully with mushrooms)

1 tsp fresh shopped thyme

Salt and pepper

Topping                 

450 gr potatoes

50ml liquid of choice – Milk, nut milk, vegetable stock

Instructions

Place the potatoes into a pot, cover with water, bring to the boil and simmer until they are cooked.

Heat the liquid, add to the potatoes and mash and season as needed.

Meanwhile, wash and trim the leeks and slice.

In a medium pot, heat the oil over a medium heat and add the leeks, toss to combine, season and cover and cook over a gentle heat to soften. Check from time to time to ensure they don’t stick and add a drop of water if needed. Set aside when they are cooked.

Meanwhile, heat the rest of oil in a shallow pan, add the mushrooms, toss to combine and cook over a medium heat for about 5 minutes. If they lose a lot of water, drain some off, then toss in the thyme, season very well, add the madeira and combine everything and bring to the boil for a minute then turn down and continue cooking until the mushrooms are soft. Taste and adjust the seasoning if needed. When cooked, combine with the leeks and divide across 4 oven proof dishes.

Cover each dish with ¼ of the mixture and bake in the oven at 180C for 20 minutes until hot and golden brown.