Mushrooms Au Gratin

Cremini mushrooms and creamy leeks float in a rich Gruyère cheese sauce, scented with thyme and nutmeg.

Mushrooms Au Gratin

Prep Time: 10 mins Cook Time: 55 mins

Ingredients

8 TB. unsalted butter

2 medium leeks, thinly sliced 2 garlic cloves, minced 1 lb. (450g) cremini mushrooms, trimmed and quartered 1 cup heavy cream 1 tsp. fresh thyme 1⁄4 tsp. freshly grated nutmeg 1⁄4 tsp. freshly ground black pepper 1⁄4 tsp. sea salt 4 oz. (110g) Gruyère, grated 1⁄2 cup almond meal 1⁄2 cup grated Parmesan

Yield: 4 cups Serving Size: 1⁄2 cup

Nutrition per Serving

Fat 81% Protein 11% Net Carb 8% Ratio 1.9:1

Calories 356 Fat 32g Protein 10g Total Carbohydrate 9g Dietary Fiber 2g Net Carbohydrate 7g

While cremini mushrooms add an earthy flavor to this dish, you can also use white button mushrooms. Better yet, use a variety of wild mushrooms from your local farmer’s market.

1Preheat the oven to 400°F (200°C).

2Heat a medium skillet over medium heat. When the skillet is hot, add 3 tablespoons unsalted butter.

3Add leeks and cook for 8 to 10 minutes, or until softened.

4Add garlic and cremini mushrooms and cook for 5 to 7 minutes, or until garlic is fragrant. Remove from heat.

5Heat a small saucepan over medium heat. When the pan is hot, add remaining 5 tablespoons unsalted butter.

6Stir in heavy cream, thyme, nutmeg, black pepper, and sea salt and bring to a light simmer. Simmer for 2 minutes, stirring occasionally.

7Whisk in Gruyère and simmer until thickened, about 1 to 2 minutes.

8Transfer mushrooms to an oven-proof ceramic or glass baking pan. Pour cheese sauce over mushrooms and top with almond meal and Parmesan.

9Bake, uncovered, for 20 to 30 minutes, or until cheese is golden and bubbly. Let sit for 5 minutes before serving.