Braised Leeks and Mushrooms
Elevate your side dish game with this luscious Braised Leeks and Mushrooms recipe, a perfect medley of tender, caramelized leeks and earthy mushrooms simmered in a flavorful blend of vegetable broth, dry white wine, and fresh thyme. This dish is made irresistible with a buttery olive oil base and aromatic garlic, creating a velvety finish that's both savory and satisfying. Ready in under an hour, this elegant yet simple recipe is ideal for weeknight dinners or as a gourmet addition to any holiday spread. Garnish with fresh parsley for a pop of color and serve warm alongside roasted meats, seafood, or crusty bread for a show-stopping dish that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 4 whole leeks
- 250 grams cremini or white mushrooms
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 whole garlic cloves
- 1 cup vegetable broth
- 0.5 cup dry white wine
- 4 whole fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional)
Instructions
Trim off the root ends and dark green leaves of the leeks, leaving only the light green and white parts. Slice each leek in half lengthwise and rinse thoroughly under cold water to remove any grit. Pat them dry with a clean kitchen towel.
Slice the mushrooms into thin, even pieces and set them aside.
Heat the olive oil and butter in a large skillet or sauté pan over medium heat. Once the butter is melted and bubbling, add the leeks, cut side down. Cook for 3-4 minutes until the leeks start to brown slightly.
Flip the leeks over and add the sliced mushrooms and whole garlic cloves to the pan. Stir gently to coat the mushrooms in the oil and butter mixture.
Season the leeks and mushrooms with salt and black pepper, then pour in the vegetable broth and white wine. Add the thyme sprigs, tucking them into the liquid around the vegetables.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and let the leeks and mushrooms braise gently for 25-30 minutes, stirring occasionally, until the leeks are tender and the liquid has reduced slightly.
Remove the lid and continue cooking for another 5 minutes to allow some of the liquid to evaporate for a more concentrated flavor.
Discard the thyme sprigs and taste for seasoning, adjusting with additional salt and pepper as needed.
Transfer the braised leeks and mushrooms to a serving dish. Sprinkle with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 23.6 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 335 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2389 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
