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Entree
6 - 8 servings
30 minutes
20 minutes
Chef Gary Rhodes
2 pounds Portobello Mushrooms - brushed, cleaned and stalks removed
4 leeks, finely shredded
Olive oil
1 tablespoon butter
1 onion, sliced
2 pounds mashed potatoes
1 organic lemon, juiced
Salt and fresh ground black pepper to taste
1 teaspoon organic parsley, chopped
1 teaspoon tarragon, chopped
1 teaspoon basil, chopped
Preheat the oven to 450 degrees.
Heat a frying pan with a tablespoon or two of olive oil. Season the mushrooms with salt and pepper and place in the pan. Fry the mushrooms on a high heat, browning them well. After a minute, turn them in the pan and repeat the browning, adding more oil if necessary. Roast the mushrooms in the hot oven for 5-6 minutes. Remove and put aside. (Because of the fast, hot frying and roasting, the mushrooms will have kept all of their juices, giving a richer flavor.)
To cook the leeks, heat a tablespoon of olive oil with the butter and add the sliced onion. Cook on a moderate heat for a few minutes until softened with a very little color. Increase the heat, add the shredded leeks and season with salt and pepper. Stir for 3-4 minutes until the leeks are tender.
Using a buttered ovenproof casserole or pie pan, cut the mushrooms into slices and place them in the pan. Spoon some leeks on top and then repeat with the mushrooms; continue to layer the ingredients until all are used up.
Add the lemon juice and chopped herbs to the mashed potatoes. Spread them on top of the mushrooms, leeks and onions. Brush with butter and finish under the broiler until golden brown.
