For 2 to 3 people
Ingredients:
500 g mushrooms
300 g leek
40 ml olive oil
1 tablespoon flour
150 ml vegetable broth
125 ml crème fraîche
some nutmeg
1 teaspoon finely chopped lemon balm
1/2 teaspoon finely chopped rosemary
Salt
black pepper
125 g grated Emmental cheese
Pot
Bowl
casserole dish
Preparation:
Clean and slice the mushrooms and clean, wash and cut the leek into rings.
Put the oil in a pot and sauté the mushrooms and leeks in it. Then mix the flour in a bowl with the cold vegetable broth until smooth and add it to the vegetables in the pot. Now cook for 5 minutes, stirring constantly.
Remove the pot from the heat and mix in the crème fraîche, nutmeg, lemon balm and rosemary and season with pepper and salt.
Pour the mixture into a greased baking dish and sprinkle with the Emmental cheese. Bake the mushroom and leek casserole at 200 degrees Celsius in a preheated oven for about 15 to 20 minutes until golden brown.
Bon appetit!!!