Wednesday, August 10, 2011

Sauteed Mushroom and Leeks

This is a delightfully simple side dish that you can make in advance and serve alongside fish, chicken and any meat dish. The mushrooms give it a meaty and earthy flavour and the leeks help soften the overall taste by adding a caramelized sweet flavour and velvety texture. This is super duper delicious!

1 package crimini mushrooms (or any variety you like)
1 clove garlic, smashed
1 leek, washed well and cut into thin strips
1/2 tablespoon extra virgin olive oil
1 teaspoon butter
salt and pepper to taste

Heat the olive oil and butter in a skillet and add the mushrooms (this helps them brown). Cook the mushrooms until they've reduced in size and are releasing their juices. Remove and add a bit more oil if necessary. Saute the garlic and until it softens and is a pale brown colour. Add the leeks and cook on medium low until they've wilted. Return the mushrooms to the pan and season with salt and pepper.

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