MEDIEVAL MUSHROOMS AND LEEKS           Servings:

8             small leeks              3   T.    butter
1 1/2 lb.     large mushrooms, qtr'd   1   c.    vegetable or chicken stock
1/2 tsp.      brown sugar              1/8 tsp.  saffron
1/2 tsp.      minced fresh ginger
beurre manie: 3 T. soft butter combined with 3  T. white flour, salt, and
freshly ground pepper.

    Wash leeks carefully and slice them into rings, discarding roots and
green tops.  Saute leek rings in butter in a large heavy skillet until they
begin to wilt.  Add mushrooms, and toss to coat.  Combine stock, sugar,
saffron and ginger, and pour over vegetables.  Simmer, covered, for about
2 minutes.  Add beurre manie, stirring rapidly over a low flame until liquid
thickens and vegetables are evenly glazed.  Salt and pepper to taste.