Powder threads and steep in heated stock 20 minutes. Saute garlic, leeks and shallots in butter until limp. Add mushrooms, cover pan, and cook over medium heat until mushrooms have released all liquid. Uncover skillet and cook another 5 minutes unil liquid is evaporated. Add ginger and saffroned stock and boil until reduced by half. Swirl in cream, adjust with salt and pepper, and pour over baked chicken breasts or veal.

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