Savory Mushroom & Leek Cheese Bake with Crispy Baguette
Imagine a dish that showcases the earthy richness of mushrooms complemented by the mild sweetness of leeks and the creamy savoriness of Monterey Jack cheese. Our Savory Mushroom & Leek Cheese Bake is exactly that and more. Perfect for a cozy brunch or a dinner party appetizer, this dish brings gourmet flavors straight to your table with minimal effort.
This recipe is special because it combines fresh ingredients with the unique Publix Deli Morel Mushroom & Leek Monterey Jack Cheese, creating a blend of flavors that’s both complex and comforting. Important tips to consider include choosing fresh mushrooms for maximum umami, ensuring the leeks are washed thoroughly to avoid any grit, and using high-quality sausage to enhance the overall taste profile. Prepare all ingredients before starting the cooking process to maintain the flow and ease while cooking.
The secret to nailing this recipe lies in the texture. Precise chopping and a balance between the creaminess of the cheese and the firmness of the sausage allow all flavors to meld harmoniously. Tools like a sharp knife for chopping and a nonstick sauté pan are essential to get those perfect results without sticking or burning. So, preheat your ovens, gather your ingredients, and get ready for a culinary delight!
Ingredients
- 2 medium leeks, cleaned and cut into 1 cup of sliced white parts *
- 8 oz Publix Deli Morel Mushroom & Leek Monterey Jack Cheese, diced *
- 4 oz fresh gourmet mushroom blend, coarsely chopped *
- 2 links (6–8 oz) chicken or pork mild Italian sausage, removed from casing *
- 1 teaspoon minced garlic *
- ⅓ cup julienne-cut sun-dried tomatoes *
- ¼ cup heavy cream *
- 1 bakery baguette, sliced for serving *
*Leeks add a sweet and subtle onion flavor; mushrooms bring earthiness; cheese gives creamy texture; sausage adds savoriness; garlic for aromatic richness; sun-dried tomatoes offer a tangy contrast; heavy cream binds with smoothness; baguette slices serve as the perfect crispy vehicle.
Step-by-Step Instructions
- Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready.
- Slice the leeks lengthwise into quarters and thoroughly rinse to remove any embedded dirt. Only use the white parts, slicing them to yield about a cup.
- Cut the Monterey Jack cheese into small cubes to allow for even melting throughout the dish.
- In a large nonstick sauté pan, heat the pan on medium-high for 2-3 minutes. Add the sausage. Use a wooden spoon to crumble the sausage as it browns, cooking for 5-6 minutes until no pink remains. Remove excess fat by draining.
- In a 2-quart baking dish, mix the cooked sausage with the chopped mushrooms, leeks, garlic, sun-dried tomatoes, heavy cream, and cheese. Stir to combine.
- Place the baking dish in the oven and bake for 20-22 minutes. Halfway through, stir the mixture to ensure even cooking and a uniform bubbly top.
- When done, the bake should exhibit a golden, cheesy surface with bubbling at the edges. Serve immediately with slices of crispy baguette.
Tips for Troubleshooting
- Cheese not melting: Cover the dish with foil and give it a further 5 minutes in the oven to encourage melting.
- Too dry: Incorporate a splash more cream, or some broth, before serving to regain moisture.
- Sausage under browned: Increase the heat for an additional couple of minutes when browning, but be cautious of burning.
- Overbaked: Reduce oven temperature slightly or cover with foil if the top is browning too fast.
Ideas for Pairing with the Recipe
- Side dishes: A crisp arugula and fennel salad tossed with lemon vinaigrette can make a refreshing complement.
- Drinks: Pair this dish with a chilled Chardonnay, as its buttery notes will harmoniously echo the creamy cheese; or try a crisp apple cider for a non-alcoholic pairing.
- Desserts or garnishes: Follow with a light citrus sorbet or a creamy panna cotta accented with fresh berries.
How to Store Properly
- For refrigeration: Place leftovers in an airtight container and store for up to 3 days. Reheat portions gently in the oven or microwave until thoroughly heated.
- For freezing: The dish can be frozen before baking. Assemble, cover with foil, and freeze for up to a month. Defrost overnight in the fridge before baking as instructed.
- Ingredient Storage: Keep dried sun tomatoes in a pantry away from direct sunlight; store leftover cheese airtight in the fridge to maintain freshness.
FAQs
- Can I use another type of cheese? Absolutely! A mild Gruyère or Havarti can be a delicious substitute.
- Is it possible to make this vegetarian? Yes, omit the sausage and consider adding sautéed spinach or zucchini.
- What if I don’t have sun-dried tomatoes? Fresh tomatoes diced finely or roasted red peppers could work well.
- Could I cook this dish in advance? Prepare and assemble the ingredients ahead, store in the fridge, and bake when needed.
