Leek, glass noodle and shiitake casserole

Ingredients for 2 servings:

• 25 g shiitake mushroom(s), dried
• 200 g leek
• 50 g glass noodles
• 100 ml cream
• 1 tbsp rapeseed oil
• 1 slice(s) Gouda
• 50 g Edam cheese, grated
• 1 tsp butter
• 1 tsp flour
• 200 ml vegetable stock
• e.g. salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 50 minutes

Soak the shiitake mushrooms in plenty of water overnight. Trim the leek, trim the root, and slice the white part into rings. Cut the Gouda into small cubes and mix with half of the Edam cheese. Cut the rinsed and drained shiitake mushrooms into fine strips. Heat a pan with oil and sauté the leek and shiitake mushrooms with the lid closed. Meanwhile, pour hot water over the glass noodles. Heat the cream in a saucepan and melt the cheese mixture. Mix the leek and shiitake mushrooms with the drained glass noodles and add to the cream cheese. Add the vegetable stock and season with salt, pepper, and sugar. Make a roux with butter and flour and use this to thicken the sauce. Transfer to a quiche dish or casserole dish and sprinkle with the remaining Edam cheese. Bake in a preheated oven at 180°C (convection oven) for 20 minutes. Plate up and serve.