Leeks and Mushrooms (recipe)

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

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