Recipe by Sandra Hyde
A different way to serve mushrooms and leeks. Taken from a 16th Century "cookbook".
Top Review by Bergy
Very unique combination of ingredients and it works! Very enjoyable "new" veggie combo. Do as the recipe says "do not over cook the mushrooms just cook them until they begin to get soft. The saffron is a nice touch, gives subtle flavor Thanks Sandra - I served this dish with a pan fried filet beef steak, baked potatoe, steamed carrots & broccoli.
- 8 small leeks
- 3 tablespoons butter
- 1 1⁄2 lbs large mushrooms, quartered
- 1 cup chicken stock
- 1⁄2 teaspoon brown sugar
- 1⁄8 teaspoon saffron
- 1⁄2 teaspoon minced fresh ginger
- 3 tablespoons white flour
- 3 tablespoons soft butter, combined with the flour
- salt and pepper
Directions See How It's Made
- Wash leeks and slice them into rings discarding roots and green tops.
- Saute leeks in the butter in a large skillet until they begin to wilt.
- Then add mushrooms and toss to coat.
- Combine stock, sugar, saffron and ginger.
- Pour the liquid over the vegetables.
- Simmer, covered for about 2 minutes (just long enough to soften the mushrooms a little).
- Add the flour/butter mixture, stirring rapidly over low heat until the liquid thickens and vegetables are evenly coated.
- Add salt and pepper to taste.