1 1/2 lbs. mushrooms
2 1/2 c. soft bread crumbs
2/3 c. melted butter
1 tsp. salt
1/2 tsp. pepper
1/3 c. chopped leeks
6 tbsp. vermouth or dry white wine

Preheat oven to 325 degrees. Layer 1/3 of the mushrooms, 1/3 of the bread crumbs, 1/3 of the butter, 1/3 of the salt and 1/3 of the pepper and all leeks into buttered 2 quart baking dish. Repeat layers, ending with pepper. Sprinkle with remaining mushrooms, salt and pepper. Pour vermouth evenly over layers. Bake, covered, for 40 minutes. Combine remaining bread crumbs and remaining butter in bowl; sprinkle over top. Bake, uncovered, for 10 minutes longer. Yield: 8 servings.