Saturday, December 14, 2013

Leeks and Mushrooms

Martha really knows her stuff. I do not have near enough free time to be Martha Stewart, but whenever I use one of her recipes or techniques or whatever, it is always pretty damn awesome.

I bought some leeks at Trader Joe's when I was in there the other day because they looked good even though I didn't have a plan for them. They were nice big ones and were pre-cleaned without the giant extra green part that you can't eat. When I had a free night to cook them I looked around for a recipe and Martha had a nice simple one here. It looks really simple, and you think, eh, how special could it be, but I am telling you, this was awesome. Easy to make, and I didn't even include the parmesan because it was so delicious without it (and I was so hungry I forgot it)!

Ingredients (sweetened with some Taye Diggs in the background):
Mushrooms (I used baby bellas)
Olive oil

That is it! And guess what, toss it all together and saute it until carmelized. That is also it!

Martha said to put in the mushrooms first and do some fancy stuff, but I just threw it all in together and it was fabulous. That way the mushrooms still had a little firmness to them when they leeks were good and browned. I think I deglazed the pan with some water, maybe a 1/3 cup; if you like white wine, that would be good too, but I hate white wine.

Plate it and gobble it! I truly looked forward to eating the leftovers. That is how good this was. I love finding a new (to me) vegetable side dish that is easy to recreate.

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