mushroom and leek sauté

Name: Mushroom and Leek Sauté
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: UK/Ireland
Ingredients: 2 tablespoon(s) olive oil; 1 tablespoon(s) unsalted butter; 2 pound(s) whole mushrooms (such as porcini, button or cremini - leave smallest ones whole, but you might wish to halve larger ones); 2 clove(s) garlic, minced; 1 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1 large leek, rinsed well and green part only cut into thin (1/4") slices; 1 tablespoon(s) chopped fresh tarragon

(1 RATING)

12 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Apr 12, 2017

I've made this several times because it makes a great side dish to go along with spicy dishes. But I have also used it as a topper for grilled steaks.

Rate

prep time 5 Min

cook time 15 Min

method Saute

yield 4 serving(s)

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds whole mushrooms (such as porcini, button or cremini - leave smallest ones whole, but you might wish to halve larger ones)
2 cloves garlic, minced
1 1/2 teaspoons black pepper
1/2 teaspoon salt
1 large leek, rinsed well and green part only cut into thin (1/4") slices
1 tablespoon chopped fresh tarragon

How To Make mushroom and leek sauté

Step 1

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.

Step 2

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.
Step 3

It's great as a side dish or as a savory topper for grilled/broiled steaks.
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