Leek & Wild Mushroom Sauté

Looking for lighter, Springy, weeknight recipes? Give this versatile and satisfying dish a try for your next Meatless Monday! I recommend topping this leek, mushroom & cannellini bean mixture over your favorite whole grain (or quinoa), tossing with a fiber-rich pasta, or serving it with a poached egg on top.



4 TBS. olive oil (divided)

3 leeks (halved lengthwise, and sliced)

1 red onion (thinly sliced)

4 garlic cloves (thinly sliced)

6 C. (1 LB) assortment of wild mushrooms (crimini, portobello, oyster)

1 TSP. thyme

1 TSP. sage leaves (thinly sliced)

1/4 TSP. dried oregano

salt & pepper, to taste

1/2 C. dry white wine

1/2 C. cooked cannellini beans

goat cheese/parmesan, to taste (optional)



Heat 3 tablespoons olive oil in a large pan. Sauté leeks, onion, and garlic over a medium flame for about 10 minutes (or until soft and lightly golden). Remove onion-leek mixture, and set aside. Increase the flame to high, add wild mushrooms, herbs (thyme, sage, and oregano), and S&P. Cook for about 5 minutes. Deglaze the pan with white wine, and keep stirring with wooden spoon. Once most of the liquid has evaporated, add cooked cannellini beans, and the leek-onion mixture back into the pan. Sauté for an additional couple of minutes. Serve warm with or without cheese.




10 thoughts on “Leek & Wild Mushroom Sauté

  1. Pingback: Leek, Potato and Cannellini Beans Soup (Zuppa di Porri, Patate e Cannellini) | Silvia's Cucina

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