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Leeks Two Ways with Wild Mushrooms

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Leeks Two Ways with Wild Mushrooms

Leeks Two Ways with Wild Mushrooms

Leeks Two Ways with Wild Mushrooms might be just the side dish you are searching for. One serving contains 108 calories, 1g of protein, and 6g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up pepper, olive oil, salt, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

1
Put the mushrooms in a bowl and cover with the hot water.
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MushroomsMushrooms
WaterWater
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2
Let stand until softened, about 10 minutes. Lift the mushrooms out of the water and rinse.
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MushroomsMushrooms
WaterWater
3
Cut any large mushrooms in half lengthwise.
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MushroomsMushrooms
4
Cut the white of each leek crosswise into 1/3-inch-thick slices; keep the rings intact. Thinly slice enough leek greens to make 1/2 cup; reserve the rest for another use.
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GreensGreens
LeekLeek
5
In a small saucepan of simmering water, cook the leek greens for 1 minute; drain well. In a small skillet, melt 1/2 tablespoon of the butter.
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ButterButter
GreensGreens
WaterWater
LeekLeek
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Frying PanFrying Pan
6
Add the leek greens and cook over moderate heat for 1 minute, stirring.
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GreensGreens
LeekLeek
7
Transfer the greens to a blender.
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GreensGreens
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BlenderBlender
8
Add 2 tablespoons of water and blend until smooth; season the puree with salt.
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WaterWater
SaltSalt
9
In a large, deep skillet, bring 6 cups of water to a boil with the thyme and remaining 1 tablespoon of butter. Season with salt, cover and cook for 2 minutes. Uncover and add the sliced leeks. Simmer over moderately low heat until tender, 12 minutes. Line a large baking sheet with paper towels. With a slotted spoon, transfer the leeks to the paper towels to drain; pat dry.
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ButterButter
LeekLeek
ThymeThyme
WaterWater
SaltSalt
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Slotted SpoonSlotted Spoon
Baking SheetBaking Sheet
Paper TowelsPaper Towels
Frying PanFrying Pan
10
In a small bowl, mix 1/4 cup of the olive oil with the vinegar and season with salt and pepper. In a small skillet, heat the remaining 1 tablespoon of olive oil.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
VinegarVinegar
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BowlBowl
11
Add the mushrooms, season with salt and pepper and toss over moderately high heat until warmed through, about 1 minute.
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MushroomsMushrooms
12
Dollop the pureed leek greens onto a platter. Arrange the leeks on the platter and spoon the vinaigrette on top. Scatter with the mushrooms and mint and serve.
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VinaigretteVinaigrette
MushroomsMushrooms
GreensGreens
LeekLeek
MintMint
DifficultyExpert
Ready In1 h
Servings12
Health Score16
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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