Mushroom and leek casserole

Ingredients for 4 servings:

• 800 g mushrooms
• 250 g leek
• 1 bunch of chives
• 4 tbsp oil
• salt and pepper
• 1 tbsp butter
• 1 tbsp flour
• 150 ml milk
• 200 ml vegetable stock
• 4 slices of cheese (Chester slices)
• 50 g cheese (Gouda), grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the mushrooms and leek, slice them both (not too thinly). Rinse the chives under running water and cut them into fine rings. Preheat the oven. Heat the oil in a pan and fry the mushrooms and leek for 3-4 minutes, then season with salt and pepper and drain on kitchen paper. Heat the butter in a saucepan, stir in the flour and sauté for about 1 minute. Pour in the milk and stock and bring to a boil while stirring. Dice the Cheshire cheese and stir it into the sauce until it has dissolved. Season with salt and pepper to taste. Finally, add the chives, stir the vegetables into the sauce, and transfer to a baking dish. Sprinkle the grated Gouda cheese on top and place in the oven at 200°C for 20 minutes.