Mushroom-leek-cheese-gratin

Name: Mushroom-leek-cheese-gratin
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 500 g Leeks (leek); 1 (approx. 200 g) red pepper; 250 g Mushrooms; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 50 g Whipped cream; 1 package (50 g) Fix for tomato and courgette gratin; 30 g grated, medieval Gouda cheese; 7-10 Tbsp Rosemary and Oregano

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

500 g Leeks (leek)
1 (approx. 200 g) red pepper
250 g Mushrooms
7-10 Tbsp Salt
2 TABLESPOONS Oil
50 g Whipped cream
1 package (50 g) Fix for tomato and courgette gratin
30 g grated, medieval Gouda cheese
7-10 Tbsp Rosemary and Oregano

Directions

1
Clean and wash the leek and peppers. Cut the leek into thick rings and the paprika into cubes. Clean the mushrooms and, depending on their size, possibly halve them. Pre-cook leek and paprika in 1/4 litre boiling water with little salt for about 5 minutes. In the meantime heat oil in a pan and fry the mushrooms until golden brown. Pour the leek and peppers onto a sieve and collect the vegetable water.
2
Measure out a good 1/8 litre and pour into the pan with the cream to go with the mushrooms. Stir in Fix for gratin and bring to the boil briefly. Fold in leek and paprika and distribute in two greased gratin dishes. Sprinkle with cheese and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Serve garnished with fresh oregano and rosemary