Mushroom pan with leek and cheese

Name: Mushroom pan with leek and cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 200 g Oyster mushrooms; 2-3 Shallots; 1 Garlic clove; 30 g clarified butter; 2 Leek sticks (leek); 150 g cooked ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 75 g medieval grated Gouda cheese; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
200 g Oyster mushrooms
2-3 Shallots
1 Garlic clove
30 g clarified butter
2 Leek sticks (leek)
150 g cooked ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
75 g medieval grated Gouda cheese
7-10 Tbsp Parsley

Directions

1
Clean mushrooms, rub with kitchen paper. Halve or slice the mushrooms according to size. Cut oyster mushrooms a little smaller. Peel, dice or crush shallots and garlic.
2
Clean, wash and cut the leek into rings. Steam about 5 minutes in little boiling salted water. Cut ham into strips. Heat clarified butter in a large coated pan. Brown shallots and garlic in it until golden brown.
3
Add the mushrooms and fry vigorously, turning several times. Drain leek on a sieve (collect approx. 1/2 cup of vegetable water) and mix into the mushrooms. Add ham strips and vegetable water and season to taste with salt, pepper and marjoram.
4
Put the cheese on the mushroom vegetables and let it melt with the lid of the pan closed. Serve garnished with parsley. Serve with a hearty farmhouse bread.