Mushroom and Leek Stuffed Leaves

Ingredients

• 12 leaves large Savoy cabbage leaves, blanched and shocked
• 500 grams mixed wild mushrooms (chanterelles, porcini, shiitake), finely diced
• 2 units large leeks, white and light green parts only, finely minced
• 4 tablespoons unsalted European-style butter
• 1 tablespoon fresh thyme leaves, minced
• 0.5 cup dry white wine (Chardonnay or Sauvignon Blanc)
• 0.25 cup heavy cream (crème liquide)
• 2 units shallots, finely brunoised
• 1 teaspoon truffle oil or minced black truffle(optional)
• 0.5 cup Parmigiano-Reggiano, finely grated
• 1.5 cups vegetable or mushroom velouté sauce
• 1 pinch Maldon sea salt and freshly cracked white pepper

Instructions

1. 1

   Prepare the cabbage leaves by removing the tough central rib without cutting the leaf in half, then blanch in boiling salted water for 2 minutes and shock immediately in an ice bath.

2. 2

   In a large copper sauté pan, melt the butter over medium-high heat and sauté the minced leeks and shallots until translucent and completely softened, ensuring no browning occurs.

3. 3

   Add the finely diced wild mushrooms to the pan, increasing the heat to high to evaporate the moisture quickly; cook until the mushrooms are golden and the 'duxelles' is concentrated.

4. 4

   Deglaze the pan with the white wine, scraping the bottom for fond, and reduce until the liquid has completely evaporated.

5. 5

   Stir in the heavy cream, thyme, and grated cheese, simmering for 2-3 minutes until the mixture reaches a thick, bindable consistency; season precisely with salt and white pepper.

6. 6

   Lay each leaf flat on a clean kitchen towel, pat dry, place 2 tablespoons of the mushroom filling at the base, and roll tightly while tucking in the sides to create a uniform cylinder.

7. 7

   Arrange the stuffed leaves in a buttered gratin dish, coat lightly with the velouté sauce, and bake at 180°C (350°F) for 15-20 minutes until heated through and the sauce is bubbling.

8. 8

   Finish under a broiler for 60 seconds to achieve a light golden glaze on the sauce before serving immediately on warmed plates.