Mushrooms with LeeksFUNGES Forme of Cury, c. 1390 The Modern Version: 8 small leeks, sliced into rings and carefully washed (white part only) Melt the butter in a heavy skillet and saute the leeks for a few minutes
until they begin to wilt. Add the mushrooms and toss to coat. Combine
the stock, sugar, saffron, and ginger, and pour over the vegetables.
Simmer for about 2 minutes. While the dish is simmering, melt the remaining
butter in a small skillet and add the flour; cook until thickened and
a golden brown. Add this roux to the vegetables, and continue to cook
until the liquid has thickened slightly and the vegetables are evenly
glazed. Add salt and pepper to taste.
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