Instructions: Preheat a grill until hot. Brush mushroom tops with oil and sprinkle with salt and pepper. Grill until slightly soft. Spoon 1/4 sauce onto each of 4 serving plates. Mound leeks in the center and top with mushrooms. Garnish with red pepper and cheese. MUSTARD HERB SAUCE-Boil demiglace until reduced by half. Add butter, 1 pc at a time, stirring constantly. Remove from heat and whisk in mustard. In a small saucepan simmer sage and garlic in oil until soft. Add to sauce and season with salt and pepper. FRIED LEEKS-Preheat oil in a deep-fryer to 350 . Drain leeks. Dredge in flour and deepfry in batches for 25 to 30 seconds.

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