1 8 oz. container of cremini mushrooms – torn into bite sized pieces
1 Tbsp. olive oil
2 Tbsp. flour
4 large garlic cloves, minced
1 ¼ c. whole milk
⅔ c. white wine
½ tsp. dried thyme
3 Tbsp. parmesan cheese – grated
2 cans of cannellini beans, drained and rinsed
Salt and pepper to taste
Instructions
Preheat oven to 400 F
Clean leaks by cutting them just at the point where they begin to flair turn from white to green. For a great tutorial on how to clean leeks, follow these great directions https://www.simplyrecipes.com/recipes/how_to_clean_leeks/
Tear the mushrooms by hand into bite sized pieces.
Toss the mushrooms in a bit of olive oil and salt, then add them along with the leeks to a large baking sheet and roast for 30-40 minutes. Be sure to toss the mushrooms occasionally during cooking and rotate the leeks as well. The leeks will be finished when they are browned on the outside and soft on the inside.
Once the leeks and mushrooms are finished complete the sauce. Begin by heating olive oil in a skillet. Once the oil is hot, add the minced garlic and stir frequently. When the garlic is cooked, add the thyme, salt, pepper, and flour into the pan. Stir the ingredients together and cook for a minute or to cook off the flour.
Next, begin to slowly add the white wine a little bit at a time with a whisk. Follow this with the milk. Bring the sauce to a gentle simmer, continuing to stir often for about 5 minutes. Stir in the parmesan cheese and add any additional salt or pepper you like, depending on your personal taste.
Cut the cooled leeks in half lengthwise and scoop out the tender middle. Roughly chop up the leeks before adding them into the sauce along with the mushrooms and beans.
Stir well to combine and bake them at 350 F for 15 minutes. Serve with bread or with pasta. If you want to make this more of a sauce, increase the milk by 1 cup or add a cup of broth back at step 6.