Directions

1. Slice the leeks. To clean the leeks, separate the rings and soak them in a bowl of cold water. Suggest doing this three times, drying with a paper towel in between.

2. Add flour to the bowl. Dredge the leeks in the flour. Shake off excess flour.
3. Add 1/2 cup of oil to a pan. The easiest way to tell if the oil is hot enough for shallow frying is to carefully dip the handle of a wooden spoon into the hot oil. If it bubbles, it’s ready.
4. Carefully lower ½ of the leeks into the oil.  About thirty seconds later, add the rest of the leeks. Cook for an additional thirty seconds.  This will create a texture between extra crispy and lightly crisped.  Immediately remove to a plate lined with a paper towel.  You may season the leeks with pinches of the Lemon Pepper Seasoning while they are hot. Reserve the rest of the seasoning. Discard oil after it’s cooled.
5. Preheat oven to 350 degrees.
6. In a heavy, oven-safe skillet, add the remaining oil and the butter. Melt the butter over medium heat, making sure that the butter doesn’t burn or is overly brown.
7. Add the mushrooms and the thyme. Cook mushrooms until golden, about one minute.
8. Add the green beans.  Sauté for about three minutes until beans are slightly softened.
9. Using the tongs, toss the mushrooms and the beans with the rest of the Lemon Pepper Seasoning.
10. Add the milk, cream cheese, and soy sauce to the skillet with the mushrooms and beans. Toss with tongs to coat.
11. Top the beans and mushrooms with the Gruyere cheese.
12. Transfer to oven. Bake for approximately 20 minutes until the cheese is slightly bubbly. Top with the crispy leeks during the last two or three minutes (continuing to bake).
13. Ovens vary, so adjust cooking time accordingly.
14. Remove the pan from the oven with an oven mitt.
15. Serve immediately; however, it’s also yummy at room temperature, and leftovers heat up well in the microwave.