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Leeks
Ham steak with leeks and mushrooms fondue
Author:
Les Cultures de chez nous
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Preparation
15
Baking
40
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of butter
30 ml (2 tablespoons) of olive oil
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
8 mushrooms, minced
15 ml (1 tablespoon) of lemon juice
60 ml (4 tablespoons) of tomato sauce
75 ml (1/3 cup) of dry white wine
30 ml (2 tablespoons) of cognac
30 ml (2 tablespoons) of parsley, chopped
4 slices of ham, 1.25 cm (1/2 inch) thick
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Ham steak with leeks and mushrooms fondue
From
Sep 18
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Jan 01
Preparation
Preheat oven to 375°F (190°C).
Heat butter and oil in a small heavy-bottomed saucepan. Melt the leeks for 2 to 3 minutes without letting them brown, then add the mushrooms. Cook for 2 minutes over high heat. Add lemon juice, tomato sauce, white wine and cognac. Stir for 2 minutes, then remove from the heat.
Cut 8 large squares of aluminum foil. Spread half of the mushrooms sauce in the centre of 4 squares. Sprinkle the parsley. Add the ham. Garnish with the remaining sauce. Cover with the 4 remaining aluminum foil. Close the papillotes without rolling the ham slices.
Place the papillotes on the oven rack. Cook for 20 minutes. Just before serving, open the papillotes.
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