Mushrooms and Leeks
Transform your weeknight dinners with this elegant yet effortless Mushrooms and Leeks recipe! Featuring the perfect pairing of tender sautéed leeks and earthy mushrooms, this dish shines with layers of flavor created by garlic, fresh thyme, and a bright hint of lemon juice. Cooked to golden perfection in a blend of olive oil and butter, this side dish is a harmonious balance of savory and fresh, with a sprinkle of parsley for a vibrant finish. Ready in just 30 minutes, it’s a versatile addition to your table—serve it alongside roasted meats, toss it with pasta, or use it as a flavorful topper for grains like quinoa or rice. Perfect for vegetarians and packed with wholesome ingredients, Mushrooms and Leeks is a crowd-pleaser that combines simplicity and sophistication.
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Recipe Information
Ingredients
- 2 stalks Leeks
- 400 grams Button mushrooms or cremini mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley
- 0.5 tablespoon Lemon juice
Instructions
Trim the roots and dark green tops off the leeks, leaving only the pale green and white parts. Slice the leeks lengthwise, then cut them into thin half-moon slices. Rinse thoroughly in a bowl of water to remove any dirt or grit, then drain and set aside.
Clean the mushrooms by wiping them with a damp cloth or paper towel. Trim any rough edges from the stems, and slice the mushrooms evenly into 1/4-inch thick pieces.
Peel and finely mince the garlic cloves. Chop the fresh parsley and set it aside for garnish.
In a large skillet, heat the olive oil over medium heat. Once hot, add the butter and swirl the pan to combine as it melts.
Add the sliced leeks to the skillet and sauté for 5-6 minutes, stirring frequently, until they soften and become lightly translucent.
Increase the heat to medium-high and add the sliced mushrooms to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Add the minced garlic, salt, black pepper, and thyme leaves to the skillet. Stir everything together and cook for 1-2 minutes until the garlic is fragrant.
Turn off the heat, and stir in the lemon juice. Taste and adjust seasoning if necessary.
Transfer the sautéed mushrooms and leeks to a serving dish, and garnish with fresh parsley before serving. Enjoy warm as a side dish or topping.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 431 mg | 9% | |
*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.
