Leek, Mushroom, and Spinach Casserole

It might be a vegetarian dish, but this casserole is chock-full of hearty flavor, thanks to lots of mushrooms and tender, aromatic leeks. It works equally well with any greens, so feel free to add arugula, chard, or other leafy bits.

Casey Barber

Leek, Mushroom, and Spinach Casserole

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    2 tablespoons extra virgin olive oil 1 small bunch spinach, rinsed well and roughly chopped
    1 pound cremini mushrooms, stemmed, cleaned, and thinly sliced 2 tablespoons unbleached all-purpose flour
    2 tablespoons unsalted butter 1 1/4 cups non-fat milk
    1 large leek, white and light green parts only, rinsed well and chopped into thin half-moons 1 cup cooked brown rice


    Prep: 30 min Total:
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    • 1

      Preheat the oven to 375F.

    • 2

      Heat the olive oil in a large, high-sided skillet over medium-high heat. Stir in the mushrooms and cook undisturbed for 4-5 minutes. Stir gently and cook for 3-4 minutes more until the mushrooms are deeply browned.

    • 3

      Scrape the mushrooms out of the skillet and reserve.

    • 4

      Reduce the burner heat to medium-low. Melt the butter in the skillet and add the chopped leek. Cover the skillet and cook, stirring occasionally, for 7-8 minutes until the leeks are softened and translucent.

    • 5

      Stir in the spinach and cook, covered, for 2-3 minutes more until wilted and tender.

    • 6

      Uncover the skillet and stir the flour into the vegetables to coat evenly. Cook for 1-2 minutes, then stir in the milk. Bring to a simmer, stirring frequently, until the liquid thickens into a sauce.

    • 7

      Assemble the casserole: spread a thin layer of rice across a 9-inch glass or ceramic baking dish, then top with a layer of mushrooms. Pour half the leek and spinach sauce over the mushrooms, then repeat with the rice, mushrooms, and sauce. Top the casserole with a final layer of mushrooms.

    • 8

      Bake, uncovered, for 30 minutes, until the casserole is bubbling. Serve immediately.

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