Scone-topped mushroom casserole

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 30 min

Ingredients

  • 80
    g
    butter
  • 350
    g
    leeks, washed and sliced thickly
  • 3
    cloves garlic, crushed
  • 250
    g
    fresh brown mushrooms, sliced
  • 250
    g
    fresh button mushrooms, sliced
  • 20
    g
    flour
  • 100
    ml
    dry white wine
  • 300
    ml
    vegetable stock
  • 3
    medium carrots, peeled and cut into chunks
  • 10
    ml
    freshly chopped thyme (or half as much dried)
  • 125
    ml
    cream
  • 20
    ml
    lemon juice
  • 100
    g
    Gruyère cheese, grated
  • 1
    quantity breakfast scones mixture (see recipe)
 

Method

15-20 min
 
Heat butter in a large saucepan. Add leeks and cook over medium heat until golden. Add garlic and mushrooms and fry lightly until softened. Sprinkle in flour and stir well. Add wine gradually, then stir in stock and add carrots and thyme. Bring to the boil, then reduce heat and simmer, covered, for 5 minutes. Stir in cream and lemon juice and season to taste. Pour half the mixture into a greased ovenproof dish. Sprinkle with half the cheese and top with remaining mushroom mixture. Prepare scone mixture according to breakfast scones recipe. Roll out on a floured surface to 1 cm thick. Cut out circle shapes using a scone cutter and gently place on top of mushroom filling. Sprinkle with remaining cheese and bake in a preheated oven at 200 ºC for 15-20 minutes. Serves 4-6.
 

 

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