Mushrooms and Leeks
- Reviews 2
Ready In: 15 mins
Serves: 6
Ingredients
- 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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off