Leek and Shiitake Sauté
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Ingredients
  • 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
Instructions
  1. Mise en place – Gather ingredients
  2. Wash leek and cut into thin rings; drop into bowl of cold water to rinse out grit.
  3. I like to set them in a sieve and let the dirt fall to the bottom and then lift out and drain thoroughly.
  4. Rinse quickly and dry mushrooms just before slicing. Drain on a paper towel.
  5. Add half of the olive oil and butter; then add sliced mushrooms.
  6. 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.
  7. Do not salt until browned; remove to a bowl.
  8. Add remaining olive oil and butter, then sauté leeks until tender.
  9. Season.
  10. Add the mushroom back into pan with leeks.
  11. Add thyme.
  12. Adjust seasoning.
  13. 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.
Notes
You will have extra – save for other options.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/leek-shiitake-saute/