An ideal accompaniment for steak, lamb, chicken or fish, this combination of sauteed leeks and cabbage with chestnut mushrooms is easy and nutritious.
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.
You may also like one of my other favourite recipes …
1
Leek Cabbage Mushroom and Bacon Pasta
An inspired fusion of Irish cabbage and leeks with Italian bacon and linguine in a creamy sauce.
Check out this recipe
2
Tapas Style Garlic Mushrooms
Give these incredible garlic mushrooms a try. The smoked paprika flavour comes to life as the mushrooms are flash-fried with garlic. Serve with aioli and some crusty bread.
Check out this recipe