WHAT IS IT?
NUTRITION AND HEALTH
meats & birds
Gingery Cream Sauce with Leeks and Mushrooms
Nº of Portions :
From the book ?WILD ABOUT SAFFRON?
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.
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
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