Braised Leek and Kogomi Casserole
A hearty casserole dish featuring the earthy flavors of leek and kogomi. Perfect for a cold winter's night.
Ingredients
- ●1 large, sliced leekwhite and light green parts only
- ●200g, sliced kogomiAsian-style oyster mushrooms
- ●1 (400g) package casserolestore-bought or homemade
- ●2 tbsp olive oilfor sautéing
- ●2 cloves, minced garlicfor added flavor
- ●1/4 cup chicken brothfor moisture and flavor
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat olive oil over medium heat. Add sliced leek and cook until softened, about 5 minutes.
- 3
Add sliced kogomi to the skillet and cook until browned, about 3-4 minutes.
- 4
Stir in minced garlic and cook for 1 minute.
- 5
Add chicken broth to the skillet, scraping up any browned bits from the bottom.
- 6
Combine cooked leek and kogomi mixture with the casserole mixture in a large mixing bowl.
- 7
Transfer the mixture to a 9x13 inch baking dish and season with salt and black pepper.
- 8
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly.
- 9
Serve hot, garnished with chopped fresh herbs if desired.