Submitted by editor
This recipe calls for shiitakes, but you can use your favourite mushrooms. Chanterelles, oyster, and porcini would all work nicely.
Adapted from a recipe courtesy of Christine Cushing, Christine Cushing Live (Food Network Canada)
4 servings
1 tbsp butter (15 ml)
1 tsp hazelnut oil (10 ml)
1-1/2 cups leeks, white part and a little green, halved and cut into 1/3-inch thick slices (375 ml)
2 cups shiitake mushrooms (500 ml)
1 lb. new potatoes, cut in 1/2-inch cubes and parboiled (454 gm)
1 tsp rosemary, chopped (10 ml)
2 cloves garlic, minced
Juice of 1/2 lemon
Salt and pepper to taste
1. Heat the butter and hazelnut oil in a large sauté pan over medium high heat.
2. Add leeks and sauté until soft, about 3 minutes. Add mushrooms, rosemary and garlic and sauté for 2 minutes more. Add the potatoes and season with salt and pepper to taste and cook until potatoes are heated through.
3. Add lemon juice and remove from heat. Serve immediately.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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