Mushroom and Leek Stuffed Leaves
An earthy, umami-rich filling featuring sautéed wild mushrooms and softened leeks.
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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
- 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 1/4 cup heavy cream (crème liquide)
- 2 units shallots, finely brunoised
- 1 teaspoon truffle oil or minced black truffle(optional)
- 1/2 cup Parmigiano-Reggiano, finely grated
- 1 1/2 cups vegetable or mushroom velouté sauce
- 1 pinch Maldon sea salt and freshly cracked white pepper
Instructions
- 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
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
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
Deglaze the pan with the white wine, scraping the bottom for fond, and reduce until the liquid has completely evaporated.
- 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
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
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
Finish under a broiler for 60 seconds to achieve a light golden glaze on the sauce before serving immediately on warmed plates.
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