30 minute Stewed Leek and Mushroom

An easy-peasy stewed leek and mushroom that can be whipped up fast and served with pasta, rice, or bread


½ punnet of mushrooms

5 medium sized leeks

2 cloves of garlic

Butter/ coconut oil

A splash of sherry

A handful or thyme

1 tablespoon of cream/coconut cream


Firstly we’re going to make some leek hay for garnish. Take one leek and cut it in half lengthwise. Turn the flat side to the board and slice it into ribbons. Then wash. Pro-tip: wash leeks after cutting so that you can wash out any sneaky grit from between the layers. Heat some oil in a pan and fry off the ribbons until they brown. Then let drip on a paper towel. This makes for a deep oniony flavoured hay that provides crunch and texture as a garnish. Dice the rest of the leek, wash and sauté on a medium heat with chopped garlic and thyme. Season. Add a splash of sherry, and turn the heat up to cook off any alcohol. Add about 2 tablespoons of butter or coconut oil, turn the heat down and let stew for 15 minutes until the leek becomes soft and translucent. Add sliced mushrooms and stir through cream/coconut cream until the mushrooms change colour. Season and serve. This is delicious as a simple snack on toast, or can be served over potatoes in their jackets, on rice or with pasta.

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