Funges
Mushrooms in broth and spices. A 14th Century English recipe.
- 8 leeks sliced into rings and washed, white parts only
- 6 Tbsp butter divided
- 1½ lb mushrooms quartered
- 1 c chicken stock or vegetable stock
- ½ tsp brown sugar
- pinch saffron threads
- ½ tsp fresh ginger minced
- 3 Tbsp flour
- salt and pepper to taste
Melt 3 Tbsp butter in a heavy skillet, and sauté leeks for a few minutes until they begin to wilt. Add mushrooms, and stir to coat.
Combine stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer 2 minutes.
While vegetables are simmering, melt remaining butter in a small skillet and add flour. Cook until thickened and a golden brown. Add roux to the vegetables, and continue to cook until liquid has thickened slightly and the vegetables are evenly glazed. Add salt & pepper to taste.