Today’s recipe comes from Cheryl Gross, of Frankfort.
“Shopping at the Frankfort Farmers Market on Saturday, I purchased $5 of wild mushrooms,” Gross said. “The vendor threw-in a wild leek. This dish was over-the-top yummy for anyone interested in wild mushrooms. I had left over chicken from a brine-roasted chicken the day before.
“The dish can be made without chicken, of course. Or you could substitute leftover pork. I don’t think beef would be an ideal addition. We served this over pearl barley cooked in a bit of chicken stock with a vegetable and salad.”
Wild Mushroom and Cream
2 T. Olive Oil
1 small Leek, preferably wild, thinly sliced
1/2 c. sliced Onion
3/4-1 c. cleaned and sliced Wild Mushrooms
1 T. Butter
1/4 c. White Wine
1/2 c. shredded cooked Chicken
1/2- 1 c. heavy Cream
1/2-1 c. Evaporated Milk
Salt and Pepper to taste
Heat oil in a heavy skillet over medium-high heat. Add leeks and onions and cook three to five minutes until soft, but not brown. Add mushrooms and cook to release moisture. Add butter and wine and stir to reduce. Once the vegetables are in an almost-dry pan, add cooked chicken, cream and evaporated milk. Turn heat to low and simmer for five minutes. Correct seasonings and serve over barley, cooked in chicken stock, rice or pasta.
The sauce is a quick prep. Decide your starch and get it going before you begin the recipe. Or hold the pan after the wine reduction and finish just before serving.