Saturday, March 10, 2018

Lemon Pepper Leeks & Mushrooms

I go green crazy on St. Patrick’s Day, and like my meal to have green in every course from beginning to end. I tend to favor leeks around this time of the year, and if you feel the same, you will love this recipe that can be on the table in 10 to 15 minutes. One of the reasons it’s such an easy dish to prepare is because Melissa‘s Produce has done all of the work for you by cleaning and slicing the leeks. You don’t have to worry about storing unwieldy leeks in your refrigerator, spend time cleaning out the sand and grit, deciding what part of the leek to use, and then spend even more time slicing it; all of that has been done for you. 

This dish is pretty much just dump, sauté, and serve. If you like, you can buy mushrooms that are already sliced and use those to speed things up even further. This is one of those dishes where the flavors are subtle, but unique, and people tend to go back for more. You may want to double the recipe to be on the safe side. Should you have any left over (you won’t), it makes an excellent filling for an omelet.
Lemon Pepper Leeks & Mushrooms

2 tablespoon butter
1 clove garlic, minced
4 ounces mushrooms, cubed
2 tablespoons dry white wine
1/8 teaspoon dried hot red pepper flakes, or to taste
1 1/2 teaspoons fresh lemon juice

Melt butter in a 9-inch sauté pan. Add leeks and garlic and sauté until soft.  Add mushrooms, wine, red pepper flakes, and lemon pepper seasoning. Sauté until mushrooms are soft. Finish with lemon juice and salt to taste. Serve immediately. Makes 4 side dish servings.

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Linda said...

I'm looking forward to seeing your St Patrick's Day table! These leeks and mushrooms look so good, and it's only 6:45am. ;)

Zaa said...

WOW... This looks delicious ... I’m going to have to make this recipe too... Thank you for sharing...Hugs

Miz Helen said...

This is a delicious combination! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen