Mushroom and Leek Sauté

Vickie Parks


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.


☆☆☆☆☆ 0 votes

5 Min
15 Min


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

How to Make Mushroom and Leek Sauté


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

Printable Recipe Card

About Mushroom and Leek Sauté

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: UK/Ireland
Dietary Needs: Low Fat Low Sodium Low Carb

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