Leek Casserole Milanese

• 5 to 6 leeks (1 1/2 lb)
• 2 tsp. cooking oil
• 1/2 sliced oyster or button mushrooms
• 1/2 c. dry white wine
• 3/4 c. whipping cream
• 1/4 to 1/2 tsp. salt
• Dash ground nutmeg
• 1/4 c. soft bread crumbs
• 1/4 c. shredded parmesan cheese

1. Trim and discard leek root ends and any tough outer leaves, several inches from the top.
2. Clean trimmed leeks thoroughly under cold running water to remove any sand.
3. Bias-cut cleaned leeks into 1/4-inch slices.
4. Rinse slices under cold running water to remove any remaining sand.
5. Drain well and set aside. (You should have about 3 cups sliced leeks).
6. Preheat oven to 400u0b0.
7. In a large skillet heat oil over medium heat.
8. Add leeks.
9. Cook and stir for 2 to 3 minutes or until just tender.
10. Remove leeks from skillet; set aside.
11. In the same skillet cook mushrooms for 3 to 5 minutes or until just tender.
12. Add wine and bring mixture just to boiling; reduce heat.
13. Cook 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally.
14. Add whipping cream, salt and nutmeg.
15. Return to boiling.
16. Cook and stir mushroom mixture for 3 minutes or until slightly thickened.
17. Add leeks to mushroom mixture.
18. Pour into lightly greased 1 quart casserole. Top with bread crumbs and cheese.
19. Bake 20 to 25 minutes or until the topping is golden color and leeks are heated through.
20. Makes 6 servings.

leeks, cooking oil, oyster, white wine, whipping cream, salt, ground nutmeg, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142814 (may not work)