Mushrooms, onions and steamed leeks
A delicious side dish to complement any meal.
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Mushrooms, onions and steamed leeks Photo: Jennifer Soo
3 tbsp butter.
2 Spanish onions, thinly sliced.
12 large mushrooms, sliced (or 8 large field mushrooms).
4 tbsp chopped parsley.
Sea salt and freshly ground black pepper.
12 pencil leeks (or 1 large leek).
Extra virgin olive oil, to drizzle.
Melt the butter in a large saute pan over medium heat and add the onions. Cook until they soften then add the mushrooms. Saute for a few minutes or until tender. Stir through the parsley and season to taste.
Meanwhile, blanch the leeks in boiling salted water until tender. (If using one large leek, trim, cut into batons and blanch until tender.) Drain.
Divide the mushroom mixture among 4 plates. Top with the leeks and drizzle with olive oil.