Mushrooms and Leeks Recipe

Name: Mushrooms and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small leeks; 3 tablespoons butter; 1 12 lbs large mushrooms, quartered; 1 cup chicken stock; ½ teaspoon brown sugar; ⅛ teaspoon saffron; ½ teaspoon minced fresh ginger; 3 tablespoons white flour; 3 tablespoons soft butter, combined with the flour; salt and pepper

Servings: persons

8 small leeks
3 tablespoons butter
1 12 lbs large mushrooms, quartered
1 cup chicken stock
½ teaspoon brown sugar
⅛ teaspoon saffron
½ teaspoon minced fresh ginger
3 tablespoons white flour
3 tablespoons soft butter, combined with the flour
salt and pepper

1
Wash leeks and slice them into rings discarding roots and green tops.
2
Saute leeks in the butter in a large skillet until they begin to wilt.
3
Then add mushrooms and toss to coat.
4
Combine stock, sugar, saffron and ginger.
5
Pour the liquid over the vegetables.
6
Simmer, covered for about 2 minutes (just long enough to soften the mushrooms a little).
7
Add the flour/butter mixture, stirring rapidly over low heat until the liquid thickens and vegetables are evenly coated.
8
Add salt and pepper to taste.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 small leeks, 3 tablespoons butter, 1 12 lbs large mushrooms, quartered, 1 cup chicken stock, and more.

Yes, Mushrooms and Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms and Leeks

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