Leeks stuffed with mushrooms, vinaigrette with veal jus by Sonia Ezgulian

Europe 1 12:42 p.m., October 08, 2022

For 4 people

Preparation: 25 minutes

Cooking: 20 minutes

• 8 white leeks not too large

• 2 small porcini mushrooms

• A few mushrooms 

• 2 sprigs of tarragon

• 20g butter

• 1 drizzle of grapeseed oil

For the vinaigrette

• 10 c.

  tablespoons grapeseed oil

• 1 C.

  teaspoon strong Dijon mustard

• 2 tbsp.

  well-reduced veal jus

• 1 C.

  teaspoon Banyuls vinegar

• 6 sprigs of tarragon

• 2 shallots

• 15g butter

• Fine salt and ground pepper

• Carefully clean the leek whites and steam them for 20 minutes.

  Dry them on a clean towel.

• Clean the mushrooms and cut thin slices of porcini mushrooms.

  In a skillet, with the butter and oil, sear and color the mushrooms quickly.

  Season them and set them aside on a plate.

• On each white leek, detach the first "skin" delicately, place on the leeks harmoniously one or two slices of porcini mushrooms, mushrooms and tarragon leaves.

  Then cover with the leek “skin”.

  This keeps the mushrooms in place.

• Prepare the vinaigrette: very finely chop the shallots into a fine brunoise.

  Put them in a saucepan with the butter, let them sweat for 2 minutes while stirring, then pour in the veal jus.

  In a bowl, mix the mustard and vinegar.

  Season with salt and pepper then drizzle the oil in a thin stream while whisking with a fork to obtain a smooth sauce.

  Add the shallots to the juice as well as the finely chopped tarragon.

• Arrange the leeks stuffed with mushrooms in a large dish, coat them generously with the shallot vinaigrette and veal jus and serve them at room temperature.