Mushrooms and Leeks

  • Servings : Serves 4


  • 8 small leeks, sliced into rings and carefully washed (white part only)
  • 3 Tbsp butter
  • 1 1/2 lbs mushrooms, quartered
  • 1 cup vegetable or chicken stock
  • 1/2 tsp brown sugar
  • pinch of saffron threads
  • 1/2 tsp fresh ginger, minced
  • 3 Tbsp butter
  • 3 Tbsp flour
  • salt and pepper to taste


  1. Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt.
  2. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables.
  3. Simmer for about 2 minutes.
  4. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and a golden brown.
  5. 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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