Scone-topped mushroom casserole

Ideas
4 servings Prep: 30 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

80.00 g butter
350.00 g leeks — washed, sliced thickly
3.00 garlic — cloves, crushed
250.00 g brown mushrooms — sliced
250.00 g button mushrooms — sliced
20.00 g flour
100.00 ml wine — dry white
300.00 ml stock — vegetable
3.00 carrots — medium, peeled and chopped
10.00 ml fresh thyme — chopped
125.00 ml cream
20.00 ml lemon juice
100.00 g gruyère cheese — grated
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Method:

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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