MUSHROOM AND LEEK SAUTé

Mushroom and Leek Sauté image

Provided by Vickie Parks

Time 20m

Number Of Ingredients 8

2 Tbsp olive oil
1 Tbsp unsalted butter
2 lb whole mushrooms (such as porcini, button or cremini - leave smallest ones whole, but you might wish to halve larger ones)
2 clove garlic, minced
1 1/2 tsp black pepper
1/2 tsp salt
1 large leek, rinsed well and green part only cut into thin (1/4") slices
1 Tbsp chopped fresh tarragon

Steps:

1. Heat oil and butter in a large skillet over medium heat. Add mushrooms, garlic, pepper and salt, and cook, stirring occasionally, for about 10 to 15 minutes or until they release their water and the skillet begins to dry out.
2. Add the leeks and cook, stirring frequently, for about 2 to 3 minutes or until the leeks begin to soften a bit. Add the tarragon, and stir until fragrant, about 30 seconds.
3. It's great as a side dish or as a savory topper for grilled/broiled steaks.