Baked Creamy Leeks with Mushrooms (Fırında Kremalı Mantarlı Pırasa)

Clean the leeks, remove the outer layer, wash thoroughly, and slice very thinly with a knife.

Remove the stems of the mushrooms, peel them, and cut into quarters.

Grate the kashar cheese.

Put the chopped leeks and oil into a wide pot. Add the salt and spices, and place over medium heat.

Sauté for 15 minutes, stirring occasionally, until the leeks are slightly softened.

Then add the mushrooms and continue sautéing until the liquid in the pot evaporates.

Once the mushrooms and leeks have completely released their liquid, add the liquid cream, stir for 2 more minutes, and remove from the heat.

Transfer to a medium-sized baking dish and spread evenly.

Bake in an oven preheated to 200°C on the top-bottom heat setting for about 15-20 minutes, then remove.

Sprinkle the grated kashar cheese on top and return to the oven. Remove once the top starts to lightly brown (about 10 minutes).

Serve hot.