Mushroom and Leek Sauté
2 Tbspolive oil
1 Tbspunsalted butter
2 lbwhole mushrooms (such as porcini, button or cremini - leave smallest ones whole, but you might wish to halve larger ones)
2 clovegarlic, minced
1 1/2 tspblack pepper
1 largeleek, rinsed well and green part only cut into thin (1/4") slices
1 Tbspchopped fresh tarragon
How to Make Mushroom and Leek Sauté
- Heat oil and butter in a large skillet over medium heat. Add mushrooms, garlic, pepper and salt, and cook, stirring occasionally, for about 10 to 15 minutes or until they release their water and the skillet begins to dry out.
- Add the leeks and cook, stirring frequently, for about 2 to 3 minutes or until the leeks begin to soften a bit. Add the tarragon, and stir until fragrant, about 30 seconds.
- It's great as a side dish or as a savory topper for grilled/broiled steaks.