Creamy, delicate and saucy (yet substantial) this lovely leek recipe is great paired with pork but looks just as impressive as a stand alone dish. If you’d rather use fresh mushrooms our organic chestnut mushrooms work just as well as the dried ones. This recipe was created for us by local chef Jack Greenall at Smoke and Thyme.
What you need:
For the Mushroom Stock – Makes about 120g mushroom stock and 50g rehydrated mushrooms
- 20g dried mushrooms
- 150g (150ml) boiling water
- Pour boiling water over mushrooms, cover with a lid and leave for 30 minutes.
For the Fricassee
- 500g (approx 2 medium sized) leeks
- 25g butter
- 120g (120ml) Mushroom stock (see above)
- 50g rehydrated mushrooms (see above)
- 50g wild or exotic mushrooms
- 100g (100ml) Crème fraîche
- Juice of half a lemon
- Parmesan, to taste
What to do:
- Peel or trim off any tough or brown parts of the leeks. Separate white and green parts of the leek and finely slice both in rounds. Clean leeks thoroughly. In a pan with plenty of butter and oil, sauté the white parts of the leeks over a medium heat until they are just tender. Add mushroom stock, rehydrated dried mushrooms and crème fraîche. Simmer until the sauce thickens a little.
- Blanch the green parts of the leeks in a large pan of salted water. Take them out once they are tender and before they start to dull in colour (about 2 minutes) – they should be a vivid green. Plunge into a large bowl of iced water to halt the cooking, and leave until they’re completely cold. Drain well.
- Slice the wild mushrooms and sauté briefly over a high heat in sunflower oil and a small knob of butter.
- Fold the green parts of the leeks through the fricasseed white parts. Taste, and season with salt and/or lemon juice as required. Garnish with wild mushrooms and a little freshly grated parmesan to serve.
Leeks are cultivated using a method called “hilling”. This involves piling earth up around the base of the plant. This makes them grow longer and keeps the pale parts pale. It also means that washing is crucial for leeks. The easiest way to wash your leeks for this recipe is: after slicing leeks into rounds, put them in a bowl and fill with cold water (or two bowls for this recipe – one for green parts and one for pale). Toss the leeks thoroughly. Drain them into a colander, and wash again briefly with running water.