- 3 tbsp butter
- 2 lbs cleaned and cut leeks
- 1 medium onion, chopped
- 1/2 tsp pepper
- 1/2 tsp cayenne
- 1/4 tsp basil
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1 lb Shiitake mushrooms, thinly sliced with stems removed
- 1/2 cup sundried tomatoes. sliced
- 6 oz dry Champagne
- 2 cups chicken or vegetable stock
- 1 cup cream
- 2 oz Gouda cheese, shredded
- 1 tsp salt or to taste
In pre-heated pot, melt butter, cleaned leeks, diced onions and about 1/2 tsp. of salt and saute until clear and translucent, about 10 minutes. Add spices and stir; let cook for a minute or two. Add mushrooms and tomatoes and cook for about five minutes or until mushrooms have softened.
Deglaze pan with about 2 oz of Champagne and bring to a simmer. Add 2 cups of chicken or vegetable stock and bring to a boil. Reduce heat and add cream. Let reduce for about 10 min. Stir in remaining Champagne and cheese. Add remaining salt or to taste and serve.
» Bubbly, Bubbling on the Stove: Champagne Brings Fizz to Risottos and Roasts
From chef Paul Schneider of Chefpaulcook.com.