Leeks and Mushrooms (recipe) - Revision history

Conrad Leviston: Category:recipes

2005-01-02T12:14:00Z

← Older revision		Revision as of 22:14, 2 January 2005
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	# Add Buerre manie, stirring rapidly over a low flame until the liquid thickens and vegetables are evenly glazed.		# Add Buerre manie, stirring rapidly over a low flame until the liquid thickens and vegetables are evenly glazed.
	# Add salt and pepper to taste.		# Add salt and pepper to taste.

			[[Category:recipes]]

Morgant at 12:29, 25 July 2003

2003-07-25T12:29:53Z

← Older revision		Revision as of 22:29, 25 July 2003
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	Mushrooms and Leeks (serves 4 - 6)		Mushrooms and Leeks (serves 4 - 6)

	* 8 small [[~~leeks~~]]		* 8 small [[leek]]s
	* 1/8 tsp. [[saffron]]		* 1/8 tsp. [[saffron]]
	* 3 Tbsp. [[butter]]		* 3 Tbsp. [[butter]]

211.29.150.92 at 10:27, 4 July 2003

2003-07-04T10:27:00Z

← Older revision		Revision as of 20:27, 4 July 2003
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	# Combine stock, sugar, saffron, ginger and pour this liquid over vegetables.		# Combine stock, sugar, saffron, ginger and pour this liquid over vegetables.
	# Simmer covered in the pot for about 2 minutes.		# Simmer covered in the pot for about 2 minutes.
	# Add Buerre manie, stirring rapidly over a low flame until the liquid		# Add Buerre manie, stirring rapidly over a low flame until the liquid thickens and vegetables are evenly glazed.
	thickens and vegetables are evenly glazed.
	# Add salt and pepper to taste.		# Add salt and pepper to taste.

211.29.150.92 at 10:14, 4 July 2003

2003-07-04T10:14:57Z

New page

Mushrooms and Leeks (serves 4 - 6)

* 8 small [[leeks]]
* 1/8 tsp. [[saffron]]
* 3 Tbsp. [[butter]]
* 1/2 tsp. fresh [[ginger]], minced
* 750g [[mushrooms]], quartered
* Buerre Manie: 3 tsp. butter combined with 3 Tbsp. white [[flour]]
* 1 cup vegetable or [[chicken]] stock
* [[Salt]] and [[pepper]]
* 1/2 tsp. brown [[sugar]]

# Wash leeks, and slice them into rings. Discard roots and greens.
# Saute the leeks in butter in a large, heavy frypan until they start to wilt.
# Add mushrooms and toss to coat.
# Combine stock, sugar, saffron, ginger and pour this liquid over vegetables.
# Simmer covered in the pot for about 2 minutes.
# Add Buerre manie, stirring rapidly over a low flame until the liquid
thickens and vegetables are evenly glazed.
# Add salt and pepper to taste.