Leeks stuffed with wild mushrooms, vinaigrette with veal juice from Sonia Ezgulian

Louise-Adélaïde Boisnard 4:26 p.m., October 08, 2022

As with every show, the Table des bons vivant makes you discover chef's recipes that can be made at home.

This week, it will be leeks stuffed with wild mushrooms, vinaigrette with veal juice that chef Sonia Ezgulian invites you to reproduce.

A recipe taken from the book “Seconde main.

32 festive tables and as many recipes that go with it” with François Motte and Caroline Faccioli, published by Hachette.

Leeks stuffed with wild mushrooms, vinaigrette with veal juice from Sonia Ezgulian

Ingredients

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

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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.