The combination of creamy leeks and meaty mushrooms make this an excellent side, but it's hearty enough to go alone as the main dish. This recipe serves 4-6 as a side.
- 4 large Portobello Mushrooms (clean with a paper towel and cut in 1/2 inch slices. You can also use the equivalent amount of button or cremini mushrooms).
- 1 leek (use any or all of the leek including the white, light green and dark green parts. Slice the leek on a diagonal to create long rings. Soak in water to remove sand and grit between layers. Dry thoroughly.)
- 2 tbsp. butter
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Lemon Balsamic
- 1 tsp dried thyme
- 1/4 cup white wine
- salt and pepper to taste
In a large cast iron skillet, heat the butter and EVOO over medium high heat. Add the mushrooms and sauté. The mushrooms will begin to lose their water. Continue cooking on medium high heat until water is evaporated and the mushrooms begin to brown and crisp slightly (this may take 15-20 minutes). Add leeks to pan and continue stirring over medium high heat until the leeks begin to soften (if you have a lot of the green parts, you may need to cook them longer to break them down). Add Lemon Balsamic, thyme, wine, salt and pepper and stir to combine. Reduce heat to medium low, cook for another 3-5 minutes, remove from heat and serve.
- Spoon over baked potato, rice, or pasta.
- Use as a side next to steaks, chicken, or pork.
- Use on it's own as a hearty vegetarian meal.