This leek and shitake sauté should have a better name. This combination is one more thing to add your culinary toolkit. It has so many uses. You can add it to an omelet, or on top of a bowl of polenta, you can serve under a serving of fish, chicken, or steak. Are you getting the picture?
Or, you can make it for an appetizer, or a topping for pizza for lunch like I did. Just a smear of cheese or crème fraîche and a little sprinkling of Parmesan. I used this with flatbread (actually a pita). I usually keep a supply of flatbread in the freeze for just such a time,but as luck would have it, I was out, so off to the market. I was going to use naan, but as you are probably tired of hearing about it, the naan had soy in the ingredient. I think you could use anything that you like, even lavash like I showed you with my Alsace Pizza.
Jacques Pépin says there is nothing like a leek. I concur. You really need listen to him carefully when he speaks. He will say a thing like that as kind of a throw-away line, but it is so important. I really think this is the most powerful two ingredients that I can think of that pack so much depth of flavor.
I am not a vegetarian, but I have to say if you wanted to serve on polenta for a meatless meal I would not be unhappy.
Sam The Cooking Guy gave us this recipe.
- 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.
I am taking this to
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Laura at Décor To Adore Thoughts of Home on Thursday
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Laura says
WOW! That looks good!
Ms. Lemon says
Laura, I think you will like this. It goes with/on anything.
Penny says
I agree that leeks are so good. Jacque Pepin is right. I love how you have used this on flatbread Madonna. It reminds me that I too should keep some in the freezer. This is such a versatile recipe. Will safe. Thank you.
Penny says
I agree that leeks are so good. Jacque Pepin is right. I love how you have used this on flatbread Madonna. It reminds me that I too should keep some in the freezer. This is such a versatile recipe. Will save. Thank you.
Ms. Lemon says
Penny I hope you will give it a try, it is so versatile. And I try to keep or make flatbread and keep it in the freezer for those days when I don’t know what I am going to have.
As always, thanks for stopping by. 🙂
Kitty says
You always share the most flavorful recipes, Madonna! I wish I had a slice of your pizza for dinner tonight!
Ms. Lemon says
Kitty, you are so kind. It is my goal to learn to have good things on hand. The great thing about blogging is I get to collect little recipes for my culinary toolkit.
Bradleigh@WideMeadow says
This looks delicious, especially as a topping for pizza. I’m working on creating my own recipe for simple whole grains flatbread with clean ingredients that I can just pull out of the freezer, and this would make the perfect topping for that, so this is inspiring me to get back into the kitchen and do some more testing! I’ve been doing a lot of research and blogging about healthy ways to eat whole grains/gluten, if you’re interested. My site is http://www.widemeadow.com. 🙂 Pinning and I can’t wait to try your recipe! 🙂
Ms. Lemon says
I hope you will give it a try. I try for the most part to keep to non-processed food and even if I purchase bread at the market I read the ingredients and if it has too many ingredients I will pass on it. And of course if it has soy then I rule it out. Thank you for stopping by.
Chris Scheuer says
Yum, I would gladly enjoy this sauté for breakfast, lunch or dinner. It would be wonderful in an omelet!
Ms. Lemon says
Chris, I think it could be incorporated into any meal. I can’t believe two ingredients make a dish. (That is not counting o.o. or s & p.) As always I love your input.
Laurie says
I confess I have never had leeks before, but the recipe looks like it would be tasty. Pinning to share and I thank you so much for sharing your recipe with us this week at Brag About It!
~Laurie
Ms. Lemon says
Thank you Laurie. Please give leeks a try. I just made vegetable soup with my remaining leek and the flavor and body it gave is just remarkable. If you have never had them, trim and use only the white and “light” green and please be sure to rinse them carefully and thoroughly because dirt and sand accumulate within the layers. You can make vegetable stock from the tough green part and of course discard after you have extracted all their flavor.
John/Kitchen Riffs says
Jacques Pépin is a genius, isn’t he? His cookbooks are so solid — all of his recipes work (and are good!), which isn’t the case with all writers. Haven’t seen him on TV for ages (I don’t watch much), but I remember him being very good at that, too. Anyway, I agree about serving this over polenta — that’d be such a nice dish. But I’d like it on a flatbread, too. Good stuff — thanks.
Ms. Lemon says
I watch PBS to avoid too much political “breaking news”. Jacques has a new series that I am enjoying. I like that he now cooks small recipes. Thanks for stopping by John.
Jennifer romaine says
I have leeks in my fridge right now with no idea what to do with them! Maybe this is a good way to use them! Thanks for sharing the recipe at Dishing It! & Digging It!
Ms. Lemon says
Jennifer I love this mixture for so many things. Like Jacques says, there is nothing like a leek. Thank you so much for stopping by.
Susan says
I love leeks too and agree with Jacques 🙂 I can even imagine this on top of a grilled hamburger this summer or a condiment for grilled anything! So delicious.
Ms. Lemon says
Susan, that is a great idea.
Stacey says
This sounds and looks delicious! We love pizza with no meat but covered with delicious veggies. I like Susan’s idea of putting this on other things too.
Happy Thoughts of Home. We are so glad you joined us. 🙂
Stacey says
Good morning Ms. Lemon! Featuring you today at Thoughts of Home on Thursday.
Ms. Lemon says
Jenna, I was shocked by the simplicity myself. Thanks for stopping by.
Karen (Back Road Journal) says
I really like the idea of using your sauté as a topping for polenta. Wishing you a lovely day. 🙂
Miz Helen says
Your Leek Shiitake Saute looks amazing! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
Jenna says
So simple, but so versatile, this is a keeper!
Sheryl says
mmm. . . This looks yummy.