Mushroom And Leek Crumble

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

2. In a large skillet, melt the butter over medium heat. Add the leeks and garlic, and sauté until the leeks are soft and fragrant, about 5 minutes.

3. Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 8-10 minutes. Season with salt and pepper to taste.

4. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for another 2 minutes to cook off the raw flour taste.

5. Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Let the mixture simmer and thicken for a few minutes.

6. Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce is creamy and coats the back of a spoon. Adjust the seasoning if needed.

7. In a separate bowl, combine the rolled oats, grated Parmesan cheese, chopped walnuts, melted butter, salt, and pepper. Mix until the ingredients are well combined and crumbly.

8. Transfer the mushroom and leek mixture to the prepared baking dish and spread it out evenly.

9. Sprinkle the crumble topping over the mushroom mixture, covering it completely.

10. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the crumble topping is golden brown and crispy.

11. Once done, remove the dish from the oven and let it cool for a few minutes before serving.