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Leeks
Sautéed mushrooms and leeks
Author:
Les Cultures de chez nous
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Preparation
30
Baking
20
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
454 (1 lb) of mixed fresh mushrooms
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of walnut oil
15 ml (1 tablespoon) of butter
60 ml (1/4 cup) finely chopped French shallots
60 ml (1/4 cup) port wine
60 ml (1/4 cup) of fresh cream
15 ml (1 tablespoon) of finely chopped fresh chives
5 ml (1 tablespoon) of finely chopped fresh rosemary
60 ml (1/4 cup) finely chopped fresh parsley
Salt and pepper up to taste
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Sautéed mushrooms and leeks
From
Oct 07
to
Jan 01
Preparation
Leave small mushrooms whole, cut others into 2 or 4 pieces. In a very large pan, heat 15 ml of walnut oil and 7 ml of butter over medium heat. Add half the mushrooms and cook, stirring occasionally, for about 5 minutes or until they begin to colour.
Place mushrooms in a large bowl and set aside. Repeat with remaining mushrooms, oil and butter. Add shallots, leeks, garlic and reserved cooked mushrooms to pan and continue cooking, stirring, for 2 to 3 minutes or until mushrooms are golden and shallots and leeks are tender. Season with salt and pepper.
Add port wine. Simmer for about 3 minutes or until liquid has evaporated. Stir in cream, chives and rosemary and continue cooking for 2 minutes or until cream is slightly reduced. Remove pan from heat and let stand for 5 minutes. Place mushrooms in serving bowl and sprinkle with parsley.
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