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Mushrooms and leeks

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Ingredients/Components

brown sugar - 1/2 tsp
butter - 3 Tbsp
soft butter
saffron - 1/8 tsp
white flour - 3 Tbsp
small leeks - 8 item
salt and freshly ground pepper - 1 item
vegetable or chicken stock - 1 c
minced fresh ginger - 1/2 tsp
large mushrooms, quartered

How to make mushrooms and leeks:

Beurre Maine:3 Tbsp. soft butter3 Tbsp. white flour Combine butter with flour.

Wash leeks carefully and slice into rings, discarding roots and green tops. Saute leeks in butter in a large heavy skillet until they begin to wilt, then add the mushrooms and toss to coat. Combine the stock, sugar, saffron and ginger; pour the liquid over the vegetables. Simmer covered for about 2 minutes. Add Beurre Maine, stirring rapidly over a low flame until liquid thickens and vegetables are evenly glazed. Add salt and pepper to taste. Serves 4 to 6.

Recipe categories: Side dish, Vegetables, Mushroom.

Rating:

3.2

Average rating: 3.2, total votes: 9

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