Thursday, 10 July 2008
Fluellen: Your majesty says very true. If your majesties is remembered of it, the Welshmen did good service in a garden where leeks did grow, wearing leeks in their Monmouth caps; which, your majesty know, to this hour is an honourable badge of the service; and I do believe, your majesty takes no scorn to wear the leek upon Saint Tavy’s day.
King Henry: I wear it for a memorable honour; For I am Welsh, you know, good countryman
That is an excerpt from Act IV, Scene VII of William Shakespeare's King Henry V. Now I'm not Welsh, have never been to Monmouth let alone Wales but I do like my Leek.
Those of you familiar with this blog would know that I love mushrooms, in particular mushrooms that come from Monmouth in Wales. No, I jest. I just love mushrooms, regardless of where they come from. For the record, I've never ever had a Welsh mushroom, you know, never having been to Wales and all that...
Some time ago, I posted about my Leeking Garlic Prawns. This time its Leeking Mushrooms simply because I like the play on the word Leek! Related to the Garlic and the Onion, Leeks have a nice subtle flavour that doesn't overpower. Generally only the white and light green parts are eaten although sometimes I use the slightly darker parts as well. It still tastes good!
This is something that's really easy to throw together and doesn't really need a recipe. This is what I did though:
200g Swiss Brown mushrooms
3 cloves garlic
Quarter the mushrooms and clean the leek, slicing it thinly. Chop the garlic and sautee with oregano, basil and black pepper in a generous quantity of Olive Oil. Throw in the mushrooms and cook till tender. Add in the leeks and continue cooking, stirring well. Season with salt.
Very, very easy to do and a great accompaniment to any dish!