Compote of Leek and Wild Mushrooms
Author: <g class="gr_ gr_117 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="117" data-gr-id="117">Amye</g> Melton
Ingredients
- 1 lg. leek, white part only
- 1 c. chopped assorted wild mushrooms
- ½ c. heavy cream
- Salt to taste
- Juice of ½ lemon or to taste
Instructions
- Cut leek into 2-inch sections. Cut sections into fine julienne strips.
- Combine leek strips, wild mushrooms, and cream in a medium saucepan. Bring to a boil, lower heat, and cook for about 5 minutes or until the cream has thickened.
- Remove from heat and season to taste with salt and lemon juice. Keep warm.
- Compote may be prepared several hours ahead. Keep warm or reheat gently.
- Sauce may be prepared several hours ahead. Keep warm or reheat gently if necessary.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/venison-medallions-with-blueberry-sage-sauce-and-compote-of-leek-and-wild-mushrooms/