Browned Leeks and Mushrooms
Transform simple ingredients into culinary magic with this irresistible Browned Leeks and Mushrooms recipe. Featuring the delicate sweetness of leeks paired with the earthy richness of cremini mushrooms, this dish is elevated with a touch of garlic, thyme, and a bright splash of lemon juice. The key to its deep, caramelized flavor is cooking the leeks and mushrooms undisturbed for perfect browning. Ready in just 40 minutes, this recipe creates a golden, tender side dish that’s equally delicious served over creamy polenta, tossed with pasta, or piled onto crusty toast. Whether you’re looking for a vegetarian side or a simple addition to your main course, this elegant and flavorful dish is sure to impress. Perfect for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 2 large leeks
- 250 grams cremini mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 tablespoon parsley (optional)
Instructions
Trim the dark green tops and root ends off the leeks. Slice the white and light green parts lengthwise and rinse thoroughly to remove any grit. Pat dry and cut into 1/4-inch slices.
Clean and slice the cremini mushrooms into 1/4-inch thick pieces.
Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat and add the butter and olive oil. Once the butter is melted and foaming, add the leeks in an even layer. Cook for 4-5 minutes without stirring, allowing them to brown slightly.
Stir the leeks gently, then push them to one side of the pan. Add the mushrooms in a single layer to the other side of the pan. Let them cook undisturbed for 5-6 minutes to allow browning.
Sprinkle the garlic, thyme leaves, salt, and pepper over the leeks and mushrooms. Stir everything together and cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and the vegetables are golden and tender.
Remove the skillet from heat. Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with more salt or pepper, if needed.
Garnish with parsley if desired. Serve warm as a side dish or over grains, pasta, or toast.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1774 mg | 38% | |
*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.
