Leeks
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Turchett, Peggy
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Chanterelle and Leek Sauté

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Meisen, Michael
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Chanterelle and Leek Sauté
Gourmet Archives

1 teaspoon olive oil
1 teaspoon minced garlic
2 teaspoons minced shallot
1 cup dry Marsala
2 teaspoon fresh lemon juice
1 cup chicken stock
1 pound fresh chanterelle mushrooms
1 cup julienne white part of leek, rinsed well
2 tablespoons unsalted butter
Salt and white pepper to taste
1 cup loosely packed fresh basil
Lemon slices for garnish

In a large heavy skillet heat oil over moderately high heat. Add the
garlic and shallot and cook, stirring, until golden. Add the Marsala,
lemon juice, and stock, and bring liquid to boil. Boil the mixture until
it is reduced by half. Stir in the chanterelles and leek; cook mixture
over moderate heat, stirring occasionally, 3 to 5 minutes, or until the vegetables are tender. Swirl in butter and salt and white pepper to
taste. Stir in basil and divide mixture among 4 heated plates. Garnish
with lemon slices. Serves 4.

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