Sauteed Leeks Mushrooms Onions
Elevate your vegetable side dish game with this flavorful recipe for Sautéed Leeks, Mushrooms, and Onions. Bursting with earthy mushrooms, tender leeks, and sweet caramelized onions, this dish is seasoned with fresh thyme, garlic, and a bright splash of lemon juice for a perfectly balanced flavor profile. The combination of butter and olive oil ensures a rich yet light sauté, while simple seasoning like salt and pepper allows the natural flavors of the vegetables to shine. Ideal as a complement to roasted meats, creamy risottos, or hearty pastas, this easy-to-make recipe is ready in just 30 minutes and serves up to four guests. Whether you're crafting a weeknight dinner or an elegant holiday menu, this versatile vegetable medley will delight everyone at the table.
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Recipe Information
Ingredients
- 2 large stalks leeks
- 250 grams white or cremini mushrooms
- 1 medium onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 4 sprigs fresh thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon lemon juice
Instructions
Trim the root end and the dark green tops of the leeks, and slice the white and light green parts into thin rounds. Submerge the rounds in a bowl of cold water, swish to remove any dirt, and drain well.
Clean the mushrooms with a damp paper towel and slice them thinly.
Peel and thinly slice the onion.
Mince the garlic cloves.
Heat a large skillet over medium heat, and add the butter and olive oil. Let the butter melt completely.
Add the sliced onions to the skillet and sauté for 5–7 minutes, stirring occasionally, until they soften and start to caramelize.
Add the leeks to the skillet and cook for another 4–5 minutes, stirring frequently, until they become tender.
Stir in the sliced mushrooms, garlic, and thyme sprigs. Cook for 6–8 minutes until the mushrooms release their moisture and begin to brown.
Season the mixture with salt and black pepper. Remove the thyme sprigs.
Drizzle with lemon juice for a burst of freshness, stir to combine, and remove from heat.
Taste and adjust seasoning, if needed, before serving.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 23.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1632 mg | 35% | |
*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.
