My F&W
quick save (...)

Mushrooms and Leeks with Pecorino Fonduta

  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • FAST
  • VEGETARIAN

"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.

  1. 1 stick unsalted butter
  2. 2 pounds leeks, white and tender green parts only, thinly sliced
  3. 4 garlic cloves, thinly sliced
  4. 1 pound assorted mushrooms, such as oysters and stemmed shiitake, thickly sliced
  5. 3/4 teaspoon finely chopped rosemary leaves
  6. Salt and freshly ground pepper
  7. 1 cup heavy cream
  8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  9. 1/4 cup freshly grated young pecorino, such as Fiore Sardo or Toscano
  10. 2 teaspoons vin cotto (see Note) or balsamic vinegar
  11. Grilled or toasted Italian bread, for serving
  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 fonduta into a medium bowl.
  3. Spoon the sautéed mushrooms and leeks onto a platter and drizzle with the vin cotto. Spoon the pecorino fonduta on top and serve immediately with the grilled Italian bread.
Notes Vin cotto, a sweet, tangy, grape must condiment, is available at specialty-food stores and online at igourmet.com.

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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.