An ideal accompaniment for steak, lamb, chicken or fish, this combination of sauteed leeks and cabbage with chestnut mushrooms is easy and nutritious.
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Leeks Cabbage and Mushrooms
Sauteed combination of lovely fresh greens with golden chestnut mushrooms.
Equipment
- Saute Pan or deep frying pan
Ingredients
- 200 g chestnut mushrooms sliced
- ½ cabbage sliced
- 2 leeks halved lengthwise and sliced
- 1 tbsp rapeseed oil
- 1 knob unsalted butter
- 1 tsp salt
- ½ tsp freshly ground black pepper
Conversions
Instructions
- In a saute or deep frying pan on low heat add the oil and butter and stir gently until the butter melts.
- Add mushrooms to the pan, and sprinkle with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, until golden, about 8 minutes. Add cabbage and leeks, and cook until they wilt and have begun to caramelize, about 5 minutes. Add a little water if starts to dry out.
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