Mushrooms and Leeks with Pecorino Fonduta Recipe

Name: Mushrooms and Leeks with Pecorino Fonduta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large, deep skillet, melt the butter.
2
Add the leeks and garlic and cook over moderately low heat until softened, about 10 minutes.
3
Add the mushrooms and cook, stirring occasionally, until tender and any exuded liquid has evaporated, about 20 minutes.
4
Stir in the rosemary and season with salt and pepper; keep warm.
5
Meanwhile, in a small saucepan, bring the heavy cream to a boil.
6
Cook over moderate heat until reduced to 2/3 cup, about 7 minutes.
7
Remove the saucepan from the heat and stir in the Parmigiano-Reggiano and pecorino until melted.
8
Strain the fonduta into a medium bowl.
9
Spoon the sauteed mushrooms and leeks onto a platter and drizzle with the vin cotto.
10
Spoon the pecorino fonduta on top and serve immediately with the grilled Italian bread.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Mushrooms and Leeks with Pecorino Fonduta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms and Leeks with Pecorino Fonduta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions