I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Leeks. Mushrooms. Two great tastes that, when combined, become even greater.

I think I first stumbled across this combination in the context of the medieval recipe 'Funges,' found in "Forme of Cury" (available in the excellent Curye on Inglysch). That recipe calls for the leeks and mushrooms to be cooked in broth with powder fort and saffron. An excellent choice, to be sure.

However, a simpler version can also be made which is also excellent. It is this which I present below. First, however, a word about mushrooms. Although this dish is good with every mushroom I've every used, out of preference I would use something with a bit more oomph than a plain white mushroom. The images for this article use plain white mushrooms because that's what the market had yesterday. Last week, though, they had chestnut mushrooms and that's what I used, although I neglected to get pictures. Cremini would also be a good choice. Plain white are just fine, though, so use what you have to hand.

• 1 large leek
• five or six decent sized white or chestnut mushrooms
• a bit of butter or oil
• a pinch or two (or three) of salt
• 1/2 tsp of ground ginger, more or less

Meanwhile, cut your mushrooms. I like largish chunks, but each to his own taste here. When the leeks are beginning to soften, add the shrooms and the ginger. Stir well, reduce to low heat and cook until the leeks are soft and the shrooms have given up some liquid and taste cooked.

Serve as a side dish with whatever you've got going - like this braised goat with roasted potatoes.

The mushrooms and leeks are great alone, but the ginger elevates this dish into something nearly sublime. I'm glad I'm in leek and mushroom country.