Mushroom, Leek and Goat's Cheese Gratin

This was originally inspired by a recipe that my sister found in a vegetarian cookbook years ago.  I have made it many times, with and without the goat's cheese.  
It's wonderful as a meal in itself served with some crisp green veg, I also love it as an accompaniment with a roast.

Ingredients

3 Large Leeks, sliced and washed

500g Mushrooms (a mixture of Portobello and Chestnut is good), in chunky slices

25g Butter

2 cloves Garlic, minced

75ml White Wine

Salt and Black Pepper

Pinch of Fresh Thyme leaves (Tarragon also works well)

125ml DoubleCream

Squeeze of Fresh Lemon Juice

100g Rinded Mild Goats Cheese, cut into small pieces

For the Gratin

100g Fresh Breadcrumbs

25g Parmesan Cheese, finely grated

2 Tablespoons Olive Oil

Salt and Black Pepper

• Melt the butter in a large saucepan and add the garlic, sizzle for a minute then tip in the leeks and mushrooms.  Pour in the white wine and cook, uncovered on a medium heat for 20-25 minutes until all the liquid is reduced to a syrupy consistency (there will be quite a lot when all the water comes out of the mushrooms).
• Season with salt and black pepper then pour in the cream, stir and bring back to a gentle boil.  Add the herbs and a good squeeze of lemon, stir then check for seasoning, add more salt, pepper or lemon juice if needed.  Spoon this into an ovenproof dish and set aside.  Preheat the oven to 175C.
• To make the topping combine the breadcrumbs and parmesan in a bowl.  Season with salt and pepper then add the olive oil, mix thoroughly with a fork until you have a slightly clumpy, light crumbly mixture.
• Nestle the pieces of goats cheese evenly within the mushroom and leek filling then sprinkle the gratin mixture over the top.
• Cook in the preheated oven for 25 minutes until the topping is golden brown and crispy with the filling bubbling around the edges.