Tuesday, December 3, 2013

Mushroom and Leek Side Salad

Mushroom and Leek Side Salad

2 to 3 large leeks, washed and sliced
10 ounces mushrooms
1 cup vegetable or chicken stock
3 tablespoons butter
1/2 teaspoon chopped fresh ginger
2 tablespoons flour and 2 tablespoons butter mixed together
salt and pepper to taste

Heat the butter in a fry pan until soft. Add the mushrooms and thoroughly coat them in the butter. Add the stock and ginger. Cover and leave for a few minutes until the vegetables are cooked. Add the butter and flour mixture a little at a time to allow the juices to thicken, but keep the liquid under boiling point. Stir continually. Season with salt and pepper.

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