Direction:
Prepare the leeks. Trim and discard any coarse green leaves. Split lengthways, then, slice into 1cm (1/2 inch) thick pieces. Wash well and drain.
Wipe/Wash the mushrooms and slice them evenly.
Peel and finely chop the onion.
Heat 40g (1.5 oz) butter in a pan. Add the onion and leeks, cover tightly and cook gently for about 10 minutes or until soft but not browned.
Put the remaining butter in a small pan with the mushrooms and lemon juice. Cover with a tightly fitted lid and cook for 3-4 minutes or until the mushrooms are tender
Stir the flour into the leeks, stirring well. Pour in the stock and slowly bring to the boil, stirring all the time. Cook for 1-2 minutes. Add the cooked mushrooms and juices and mix well. Reheat gently.
Remove the pan from the heat, stir into the cream and a little chopped parsley. Check the seasoning. Cover and keep warm, thinning with more stock if required.
Ingredients:
900g (2 lb) leeks
225g (8 oz) button mushrooms
50g (2 oz) butter
1 large onion
30ml (2 tbsp) lemon juice
15ml (1 tbsp) plain floor
300ml (1/2 pint) vegetable stock
30ml (2 tbsp) single cream
Fresh parsley
Salt & pepper
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