Leeks and Mushrooms (recipe)

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Mushrooms and Leeks (serves 4 - 6)

  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.