Baked Macaroni with Mushrooms & Leeks

(recipe from a cooking book)

Serves 4

Ingredients:

• 2 tbsp olive oil 
• 1 onion, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 2 small leeks, trimmed and chopped
• 450 gr/ 1 lb assorted wild mushrooms, trimmed
• 50 ml / 2 fl oz white wine
• 75 gr / 3 oz butter
• 150 ml / ¼ pint crème fraîche or whipping cream
• salt and freshly ground black pepper
• 75 gr/ 3 oz fresh white breadcrumbs
• 350 gr/ 12 oz shortcut macaroni
• 1 tbsp fresh chopped parsley, to garnish

Step One

 Preheat the oven 220℃ / 425℉ /Gas Mark 7 , 15 min before cooking. Heat 1 tbsp of the olive oil in a large frying pan, add the onion and the garlic and cook for 2 min. Add the leeks, mushrooms and 25 gr/ 1 oz of the butter then cook for 5 min. Pour in the white wine, cook for 2 min then stir in the crème fraîche or creme. Season to taste with salt and pepper.

Step Two

 Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the macaroni and cook according to the packet instructions, or until ' al dente'.

Step Three

 Melt 25 gr / 1 oz of the butter with the remaining oil in a small frying pan. add the breadcrumbs and fry until just beginning to turn golden-brown. Drain on absorbent kitchen paper.

Step Four

 Drain the pasta thoroughly, toss in the remaining butter the tip into a lightly oiled, 1,4 l / 2½ shallow baking dish. Cover the pasta with leek and mushroom mixture the sprinkle with the fried breadcrumbs. Bake in the preheated oven for 5-10 min, or until golden and crisp. Garnish with chopped parsley.

Poftă Bună !!!!

Hint: I recommend adding some grated mozzarella under the breadcrumbs.