SC - leeks recipe
Linda Giddings
McKeown at micronet.net
Mon Oct 5 12:50:48 PDT 1998
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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