Mushrooms and Leeks with Pecorino Fonduta

"Mushrooms need something to wake them up," says Shea Gallante, who makes this dish at Cru with morels that are poached in butter then topped with pecorino fonduta, Italy's fondue.

Slideshow: More Leek Recipes

  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1 stick unsalted butter
  • 2 pounds leeks, white and tender green parts only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 pound assorted mushrooms, such as oysters and stemmed shiitake, thickly sliced
  • 3/4 teaspoon finely chopped rosemary leaves
  • Salt and freshly ground pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup freshly grated young pecorino, such as Fiore Sardo or Toscano
  • 2 teaspoons vin cotto (see Note) or balsamic vinegar
  • Grilled or toasted Italian bread, for serving

How to make this recipe

  1. In a large, deep skillet, melt the butter. Add the leeks and garlic and cook over moderately low heat until softened, about 10 minutes. Add the mushrooms and cook, stirring occasionally, until tender and any exuded liquid has evaporated, about 20 minutes. Stir in the rosemary and season with salt and pepper; keep warm.

  2. Meanwhile, in a small saucepan, bring the heavy cream to a boil. Cook over moderate heat until reduced to 2/3 cup, about 7 minutes. Remove the saucepan from the heat and stir in the Parmigiano-Reggiano and pecorino until melted. Strain the <em>fonduta</em> into a medium bowl.

  3. Spoon the saut&#233;ed mushrooms and leeks onto a platter and drizzle with the <em>vin cotto</em>. Spoon the pecorino <em>fonduta</em> on top and serve immediately with the grilled Italian bread.


Vin cotto, a sweet, tangy, grape must condiment, is available at specialty-food stores and online at

Suggested Pairing

Superrich dishes like this one often pair best with a tannic red, which helps clear the palate and make the food seem lighter. Try a Montepulciano d'Abruzzo from Italy or a Chilean Carmenère.

Contributed By Published April 2008

469291 recipes/mushrooms-and-leeks-with-pecorino-fonduta 2013-12-06T23:38:32+00:00 Shea Gallante spring|easter|italian|side-dishes|8|fast|vegetarian april-2008,Shea Gallante,cru,cheese fondue,pecorino fonduta,butter poached mushrooms,italian fondue recipes,mushrooms-and-leeks-with-pecorino-fonduta 469291

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5