Mushrooms and almonds sauté
10
10
4
No
Ingredients
- 10 mushrooms
- 1 carrot
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of chopped garlic
- 60 ml (1/4 cup) of stick almonds
- 5 ml (1 teaspoon) of freshly chopped thyme
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Mince mushrooms and slice carrot into julienne. In a pan, heat oil at medium low heat. Cook leeks for 8 to 10 minutes.
- Add mushrooms, garlic, carrot, almonds and thyme. Season. Cook for 2 to 3 minutes at medium heat.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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