Sautéed mushrooms and leeks
30
20
6
No
Ingredients
- 454 (1 lb) of mixed fresh mushrooms
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of walnut oil
- 15 ml (1 tablespoon) of butter
- 60 ml (1/4 cup) finely chopped French shallots
- 60 ml (1/4 cup) port wine
- 60 ml (1/4 cup) of fresh cream
- 15 ml (1 tablespoon) of finely chopped fresh chives
- 5 ml (1 tablespoon) of finely chopped fresh rosemary
- 60 ml (1/4 cup) finely chopped fresh parsley
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Leave small mushrooms whole; cut others into 2 or 4 pieces. Heat 15 ml of walnut oil and 7 ml of butter in a very large pan over medium heat. Add half the mushrooms and cook, stirring occasionally, for about 5 minutes or until they begin to colour.
- Place mushrooms in a large bowl and set aside. Repeat with remaining mushrooms, oil, and butter. Add shallots, leeks, garlic, and reserved cooked mushrooms to the pan and continue cooking, stirring, for 2 to 3 minutes or until mushrooms are golden and shallots and leeks are tender. Season with salt and pepper.
- Add port wine. Simmer for about 3 minutes or until the liquid has evaporated. Stir in cream, chives, and rosemary and continue cooking for 2 minutes or until the cream is slightly reduced. Remove the pan from heat and let stand for 5 minutes. Place mushrooms in a serving bowl and sprinkle with parsley.
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