Leeks Stuffed with Mushrooms

Time for another leek dish! This time it's a meatless one, which I changed a little by adding rosół (Polish meat broth). Somehow I had never even thought about stuffing leeks. I just couldn't picture it. But it turns out it works, and the result is quite nice.

Mushroom-stuffed leeks

The inspiration for this recipe comes from "Kuchnia jarska" (Vegetarian Cuisine) by Dionizy Szepietowski, 1970.

Ingredients:

• 1.25 kg thick leeks
• 50 g dried mushrooms
• 3 tbsp fat
• 2 stale rolls
• 2 ladles of rosół (meat broth) or vegetable stock
• salt
• sugar
• pepper
• fresh parsley

Mushroom-stuffed leeks

Cook the mushrooms in the stock or broth (don't pour out the liquid), then chop them. Soak the rolls in the liquid (and keep the liquid for later). Wash the leeks, remove any ugly leaves, cut off the dark green leaves and cut out the centers. You need to leave the outer 4-5 layers. Chop the centers and sauté them in the fat, then add the mushrooms, the squeezed-out soaked rolls and the seasonings, and mix.

Scald the outer layers of the leeks with boiling water, let them cool and fill them with the stuffing. Place them in an ovenproof dish or a roasting pan, pour some of the stock over them and braise in the oven (or on the stovetop) until tender. If you like, you can season the sauce with cream mixed with flour, but I skipped that. Serve with rice.

Enjoy!

Mushroom-stuffed leeks