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) of French shallots, finely chopped
- 60 ml (1/4 cup) of port wine
- 60 ml (1/4 cup) of fresh cream
- 15 ml (1 tablespoon) of fresh chives, finely chopped
- 5 ml (1 tablespoon) of fresh rosemary, finely chopped
- 60 ml (1/4 cup) fresh parsley, finely chopped
- Salt and pepper,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 the 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 the mushrooms are golden and the 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 the heat and let it stand for 5 minutes. Place mushrooms in a serving bowl and sprinkle with parsley.
Did you know that...
Our sliced leeks are washed and ready to cook. All you have to do is open the bag!
See the productYou may also like
30
4
Budget
33
6
Budget
