LEEKS WITH WILD MUSHROOM SAUCE

By akselden

Ingredients

• 8 medium-size leeks, ends trimmed, rough leaves removed, and washed thoroughly
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, peeled and coarsely
• chopped
• 1 pound mixed wild mushrooms, cleaned and trimmed
• 1 tablespoon chopped fresh thyme
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard

Preparation

Step 1

Blanch whole leeks in a large pot of salted boiling water until tender, about 8 minutes. Refresh in ice bath. Drain well, pressing leeks with a clean kitchen towel to extract excess moisture. Pat dry and split lengthwise. Check thoroughly for grit. Place leeks in a buttered ovenproof serving dish. Roast in a preheated 375°F oven until golden, about 30 minutes. Set aside. Melt butter in a saute pan over low heat. Add shallots and garlic. Saute for 3 to 4 minutes, stirring constantly. Add mushrooms, increase heat to medium , and saute for 4 minutes, stirring frequently. Add thyme and white wine and bring to a simmer. Reduce liquid by half. Add cream and mustard and simmer until liquid is again reduced by half. Pour sauce over leeks. Serve immediately. Serves 6.