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Ingredients
- 2 tbsp garlic, minced
- 3 cups leeks, half moon cut
- 2 tbsp butter
- 1 1/2+ cups flour
-
1/2 gallon well-cooked wild rice
- 2 cups corn
- 1/2 cup cilantro, fresh, chopped
- 1 tbsp chives
- 1 tsp black pepper
- 2 tsp salt
- 3 eggs, lightly beaten
- 1 cup cream
Mushroom Sauce
- 2 oz shallots, minced
- 2 oz butter, clarified and divided
- 8 oz mushroom trimmings
- 2 sprigs fresh thyme
- 1 bay leaf, crumbled
- mignonette of pepper, to taste
- 4 oz burgundy
- 1 qt demi-glace or jus de veau
- 12 oz mushroom caps, thickly sliced
Directions
Sauté garlic and leeks in butter.
Mix flour with remaining ingredients.
Spoon 4 oz of mixture on lightly oiled griddle and gently pat 1/2" thick, 4-5" round cake, brown firm on both sides.
Serve with Wild Mushroom Sauce
Mushroom Sauce
Sauté shallots in 1 oz butter until translucent. Add mushroom trimmings and sauté until moisture is released.
Add thyme, bay leaf, pepper and burgundy; reduce by half. Add the Demi-glace; reduce to nappé.
Degrease the sauce and drain.
Sauté mushrooms in remaining 1 oz butter. Add to sauce; adjust the seasoning with salt and pepper to taste.
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