Leek and Shiitake Sauté
Author: ©MakeMineLemon.com adapted from The Cooking Guy
- ¾ pound shiitake mushrooms, stems removed and tops sliced thin
- 1 large leek, white & light green cut into to thin rings
- 2 tablespoons olive oil
- 3 tablespoons butter
- Kosher & fresh ground pepper
- ½ teaspoon thyme
- For a pizza
- Flatbread
- a smear of goat cheese or a spreadable cheese
- a sprinkling of parmesan cheese
- Mise en place – Gather ingredients
- Wash leek and cut into thin rings; drop into bowl of cold water to rinse out grit.
- I like to set them in a sieve and let the dirt fall to the bottom and then lift out and drain thoroughly.
- Rinse quickly and dry mushrooms just before slicing. Drain on a paper towel.
- Add half of the olive oil and butter; then add sliced mushrooms.
- Don’t crowd them and leave them alone to brown. When you see them brown give them a stir and then leave them alone to finish browning.
- Do not salt until browned; remove to a bowl.
- Add remaining olive oil and butter, then sauté leeks until tender.
- Season.
- Add the mushroom back into pan with leeks.
- Add thyme.
- Adjust seasoning.
- Then add to a flatbread for an appetizer, or pizza, or a bowl of polenta, or under an egg, or piece of fish, or chicken, or chop.
You will have extra – save for other options.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/leek-shiitake-saute/
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