Grilled Leek Recipe With Aubergine & Mushroom
Steven Drake's grilled leek recipe gets excellent charred flavour from the burnt aubergines. Mushrooms give the leeks a beautiful earthy flavour
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Cooking tools:
- Stove
- Paring knife
- Blender
- Fine-mesh sieve
Ingredients
- 3 baby leeks, washed
- 400g of butter, softened
- 80g of icing sugar
- 180g of cep powder
- 7g of salt
- 300g of plain flour
- 250g of button mushrooms, thinly sliced
- 100g of shallots, thinly sliced
- 50g of butter
- 100ml of white wine
- 500ml of white chicken stock
- 250ml of double cream
- 250ml of semi-skimmed milk
- 30g of dried wild mushrooms
- 1 dash of lemon juice
- salt to season
- 2 medium aubergines
- olive oil
- 3 banana shallots, sliced
- 100ml of full-fat milk
- plain flour for dusting
- 1 white truffle
- 100g of wild mushrooms
- 40g of butter
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