Funges (Mushrooms and Leeks)
Uploaded by: Russell
Author: Forme of Cury, c. 1390
Prep Time:
Cooking Time:
Servings:
User Rating: 3
Ingredients:
8 small leeks, sliced into rings and carefully washed (white part only)
3 Tbsp flour
3 Tbsp butter
1/2 tsp fresh ginger, minced
pinch of saffron threads
1/2 tsp brown sugar
1 cup vegetable or chicken stock
1 1/2 lbs mushrooms, quartered
3 Tbspbutter
salt and pepper to taste
Directions:
Take funges, and pare hem clene and dyce hem. Take leke, and shred hym small and do hym to seeth in gode broth. Color it with safron, and do there-inne powder-fort.
Modern Instruction
Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and a golden brown. Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste. |
