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Mushroom And Leek Sauté

By Mark Bittman

4.6

(4)

Image may contain Plant Food Produce and Vegetable
Mushroom And Leek SautéQuentin Bacon

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

Recipe information

  • Yield

    Serves 4

Ingredients

2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

Preparation

  1. Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

Reprinted with permission from The Homesick Texan's Family Table by Lisa Fain. Copyright © 2014 by Lisa Fain. Published by Ten Speed Press (April 1, 2014). All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
TagsSaladMushroomVegetableLeekRoot VegetableSideStarterDinnerLunchNut FreeVeganVegetarianGluten FreeDairy Free30 Minutes or Less5 Ingredients or FewerSauteCookbooks

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