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.