I love leeks. I love mushrooms. Therefore, by the transitive property, I love mushrooms and leeks TOGETHER. This is a super yummy way to get more leeks into your life.
Leek and Mushroom Pasta (serves 4-6)
- 1 tablespoon olive oil
- 2 tablespoons best quality butter
- 1 leek, thinly sliced, white part only
- 1 cup onion, finely diced
- 20-oz sliced crimini mushrooms (Two 10-oz bags TJ’s Crimini Mushrooms)
- 2 tablespoons flour
- 1/2 cup cream
- 1 cup chicken broth (swap in vegetable broth to keep this vegetarian)
- 2 tablespoons dry sherry
- 1½ teaspoons salt
- ¼ teaspoon nutmeg
- ¼ teaspoon white pepper
Heat olive oil and butter in a large skillet over medium heat. Add the onions and the leeks and sauté until both are quite soft, 12-15 minutes. Add the mushrooms and cook them with the leeks and onions until all of the moisture in the mushrooms has evaporated. This will take an additional 15 minutes or so. Once you have thoroughly sweated the mushrooms, add the spices and stir well. Then add two tablespoons of flour to the mixture. Stir quickly. Next, add the Sherry and allow it to boil briefly. Add the cream and the chicken broth, and simmer gently for 5 minutes. Adjust salt and pepper to taste. Serve over flat noodles. You can add cooked chicken to this recipe if you are married to a protein hound (I am). Just stir it in at the very end. I used two cups of bite size breast meat. It worked perfectly.