LEEK, CHEESE & MUSHROOM
SERVES 4- 6
20g dried porcini mushrooms 100g unsalted butter, chopped 2 leeks (white part only), thinly sliced ½ bunch thyme, leaves picked 250g Swiss brown mushrooms, sliced 2 garlic cloves, crushed 2 sheets puff pastry, thawed cup (80g) creme fraiche 100g gruyere, coarsely grated 1 egg, lightly beaten 1 tbs each Dijon mustard and chardonnay vinegar (or white wine vinegar) cup (80ml) olive oil 1 witlof (or other lettuce), leaves separated 1 radicchio (or other lettuce), leaves separated
2/ 3 cup (160ml) boiling Soak water mediumstirringleeks water,or Uncoveris remaining mushroomsfor gone.Heatuntil4-5 the havefor cover minutes occasionally,leekshalf Transferand heat. porcini15 butter. softened.the and minuteslooselyare cook Add until butterin cook,to tenderAdd5 leeksa and browned.for minutesor Add bowlin Swiss stirringuntil5 but cooka and minutes¼ largeand not cup softened.brownor thyme.for occasionally,Addset until coloured.frypan (60ml)8 or aside. minutesgarlic, liquiduntil Cook, over Place frypan over high heat and melt porcinior from baking mixture. PreheatStir until1 creme pastrytray.and liquid Spreadoven porciniKeep fraichesheet.is gone.to half remaining200°C. liquid. Place throughover Set the Cut Cookasideon sheet cooleda pastrya paper-lined25cmto 2-3 cool. chilled. minutesround,leek round leavingthen cooledwith pastry beaten remainingsheet, mushrooma 2cm egg pressingborder.leek and mix. mixture.top Top edges Brush with with Finish togetherpastry remaininggruyere, with borderto seal. roundlines Trim from and, excessthe using centre pastrythe of back theto formof pastrya knife,a 25cmto the score outside golden.Bake for edge. Reduce25 minutesBrush temperaturetop or with until beatento pastry 170°C top egg. andis bake Place 30 mustardminutes or and until vinegar bottomin a is bowl golden. and slowlyToss witlof add andthe oil, radicchio whiskingin dressinguntil combined.and serve with slices of the warm pithivier.
NUTRITION• 3G SUGARS• 14G• 430MG PROTEIN SODIUM• 24G • SAT610 CALFAT • (2545KJ)23G CARB