Wednesday, 6 January 2016

Leeks & Mushrooms in Saffron Cream

Here is a very simple but rather luxurious dish, and for those of us who love saffron, a real treat. I would say it goes best with simply cooked chicken or fish, but it would certainly work with beef or lamb, or as part of a series of vegetarian dishes... very flexible, in other words.

I didn't throw in a clove of garlic, but you could; you certainly could.

6 servings
30 minutes prep time

Leeks & Mushrooms in Saffron Cream

3 medium leeks
250 grams (1/2 pound) button or other mushrooms
3 tablespoons unsalted butter
2/3 cup 10% cream
1/4 teaspoon salt
freshly ground black pepper to taste
1/8 teaspoon saffron strands
1 tablespoon flour

Trim the leeks, and cut them in half lengthwise. Cut into 1/2" slices the other way. Put them in a strainer and rinse and drain them well. Clean the mushrooms and cut them into quarters.

Heat the butter over medium heat in a large skillet. Add the dry leeks, and cook, stirring occasionally, for about 10 minutes, until quite soft but not browned. Reduce the heat if it looks like they might!

Add the mushrooms, and continue cooking, stirring a bit more frequently, until the mushrooms too soften and look cooked to your liking. You may wish to increase the heat slightly when you add them - they do cool down the pan considerably.

Meanwhile, measure the cream and add the salt, pepper, and saffron, rubbed firmly through your fingers, to it. Set it to the back of the stove to warm slightly, or put it in the microwave for 20 seconds or so.

When the leeks and mushrooms are done to your liking, sprinkle the flour over them and mix it in well, and let it cook for a minute. Slowly stir in the seasoned cream. When it is well mixed in and starting to thicken, remove the leeks and mushrooms to a serving dish at once - it will continue to thicken slightly in the dish. 

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