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Creamy Mushroom, Leek and Gruyere Gratin


5 Tbsp. butter, divided
1 stalk leeks, (white and light green parts only), halved lengthwise and then sliced crosswise
1/2 tsp. each salt and pepper
3 pkgs. (each 227g / 8 oz.) cremini and/or button mushrooms, sliced
1/3 cup all-purpose flour
1 1/4 cups chicken broth (or sub vegetable broth to keep it vegetarian)
1/2 cup whipping cream 35%
2 Tbsp. grainy Dijon mustard
1/2 cup chopped fresh parsley
1 Tbsp. chopped fresh thyme
4 tsp. lemon juice
Gruyère Crumb Topping:
2 cups fresh bread crumbs (slightly stale bread, processed in food processor)
3/4 cup grated Gruyère cheese
2 Tbsp. butter, melted
2 Tbsp. chopped fresh parsley



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