Leeks and Mushrooms (recipe): Difference between revisions

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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]]
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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.

[[Category:recipes]]

Latest revision as of 23:14, 2 January 2005

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.