Monday, November 26, 2012

leek mushrooms


I have talked a lot about being a mushroom lover which means I am experimenting with mushroom recipes frequently. To me they are the perfect addition to any winter meal. I decided I wanted to try out a universal mushroom recipe that could add pizazz to everything from a piece to toast to filling a tart. There are so many variations you can make to this recipe based on what produce you have around. I originally wanted to use fennel but our grocery store was out so I opted for leeks and it was still delicious. You could vary the herbs you use from dill or thyme or whatever you have on hand. As far as what mushrooms I used cremini but I think shiitake would be equally delicious. You really can't go wrong with this recipe.



Leek Mushrooms
Serves 2
Adapted from 101 Cookbooks

8 oz mushrooms, brushed clean 
1 T butter
1 leek (or fennel), trimmed and thinly sliced
1-2 T greek yogurt, creme fraiche or cashew cream
2 T fresh dill, chopped
A small bunch arugula or watercress
1 t olive oil
salt and pepper


1. Cut mushrooms into 1/3 inch slices. 

2. In a large skillet over high heat melt the butter and add the mushrooms with a pinch of salt. Stir the mushrooms until coated. Saute 4-5 minutes until the mushrooms release their water and begin to brown.  

3. Two minutes before the mushrooms are done cooking, add the leeks. When finished remove from heat and wait a few seconds for the mixture to cool down. Mix in the greek yogurt, dill and salt and pepper.

4. Quickly toss the arugula with olive oil and salt and serve the mushrooms along side the arugula. 


2 comments:

  1. Sounds absolutely delicious! Reminds me of a Mac and cheese I once made with mushrooms and leeks through out, so yummy!

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    1. I hadn't thought of mac and cheese! I will have to give that a shot with my next batch!

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