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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Shiitake Mushrooms and Leeks
...in your mind.
Shiitake Mushrooms and Leeks

Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

Ingredients

  • 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4’’ width
  • 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
  • 2 tablespoons Olive oil, add more if it gets dry
  • 1 garlic clove, crushed
  • 2 tablespoons butter
  • big pinch Kosher salt
  • 6 grinds fresh black pepper

Directions

  1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes
  2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don’t let it burn
  3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper
Shiitake Mushrooms and Leeks

Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

Ingredients

  • 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4’’ width
  • 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
  • 2 tablespoons Olive oil, add more if it gets dry
  • 1 garlic clove, crushed
  • 2 tablespoons butter
  • big pinch Kosher salt
  • 6 grinds fresh black pepper

Directions

  1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes
  2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don’t let it burn
  3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper