SC - leeks recipe

[Linda Giddings]

I love this receipe!  I used it for our summer coronet except that I
used a veggie stock so it could be eaten by one and all.

Lady Angustias

Balano1 at aol.com wrote:
> 
> The following from To The Kings Taste was a hit with all!  No wine and we
> couldn't bear to discard all the greens but it was awesome!
> 
> Mushrooms and Leeks - To The Kings Taste
> Serves 4-6
> 
> 8 small leeks                   1/8 tsp. saffron
> 3 Tbsp. butter                  1/2 tsp. minced fresh ginger
> 1 1/2 lbs. mushrooms, quartered Buerre Manie: 3 tsp. butter combined with 3
> Tbsp. white flour
> 1 cup vegetable or chicken stock        Salt & Pepper
> 1/2 tsp. brown sugar
> 
> 1) Wash leeks carefully and slice them into rings, discarding roots and greens
> 2) Sauté leeks in butter in a large heavy skillet until they begin to wilt.
> Then add mushrooms and toss to coat.
> 3) Combine stock, sugar, saffron, ginger and pour this liquid over vegetables.
> 4) Simmer covered in the pot for about 2 minutes.
> 5) Add Buerre manie, stirring rapidly over a low flame until the liquid
> thickens and vegetables are evenly glazed.
> 6) Add salt and pepper to taste.
> 
>  - Sister Mary
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