Sautéed mushrooms and leeks

Author: Les Cultures de chez nous
Champignons et poireaux poêlés
Preparation 30
Baking 20
Portions 6
Freezing No


  • 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
LeeksFind our bag in yourlocal grocery store

This week's specials


  • 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.

Chef's notes

Other tasty recipes