Gingery Cream Sauce with Leeks and Mushrooms

Product :saffron
Category :
Nº of Portions :0
Origin : -
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Powder threads and steep in heated stock 20 minutes. Saute garlic, leeks and shallots in butter until limp. Add mushrooms, cover pan, and cook over medium heat until mushrooms have released all liquid. Uncover skillet and cook another 5 minutes unil liquid is evaporated. Add ginger and saffroned stock and boil until reduced by half. Swirl in cream, adjust with salt and pepper, and pour over baked chicken breasts or veal.
Advice :
1 inch piece fresh ginger, grated
½ teaspoon saffron threads
¼ cup heavy cream (60ml)
½ cup chicken stock (120ml)
1 large leek, sliced in thin rounds
4 large domestic mushrooms, sliced thick
¼ cup unsalted butter (60g)
1 clove garlic
1 tablespoon shallots, minced
Salt and pepper

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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