Mushrooms With Leeks And Peas Recipe

I absolutely love this recipe because it turns simple, fresh ingredients like mushrooms and leeks into a vibrant, flavor-packed dish that feels both comforting and gourmet. The zesty finish with lemon juice and fresh parsley adds brightness, making it a perfect, versatile meal to enjoy solo or as an impressive side when hosting friends!

I love striking a perfect balance of flavors in my dish of leeks, peas, and mushrooms. The sautéed mushrooms, so rich in umami flavor, are my favorite part.

I use a pound of them, and I cook them—in a sauté pan, of course—with 2 cloves of minced garlic, 1 tablespoon of olive oil, and 1 tablespoon of good unsalted butter. I don’t know if you’ve ever had any plain, but mushrooms have a great flavor all by themselves.

Peas are next. They’re sweet and tender, and in the springtime, they’re fresh.

If you can, use fresh peas, as the recipe directs; otherwise, good frozen peas will work. They’re next in the line-up to amp up flavor in this dish.

Ingredients

Mushrooms possess low calorie content while being rich in antioxidants and vitamins, notably vitamin D.

Leeks provide a substantial quantity of vitamin K, which is a help for digestion.

High in fiber and protein, support heart health.

Peas.

Boosts immunity and has anti-inflammatory properties: Garlic.

Oil Olive: Fats healthy contain, good heart health.

Juice of Lemon: Contributes zesty taste, plentiful in ascorbic acid.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound mushrooms, sliced
• 2 leeks, white and light green parts only, thinly sliced
• 1 cup fresh or frozen peas
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large skillet, combine the olive oil and butter and heat over medium-high until the butter melts and begins to foam.

2. Add the sautéed mushrooms and onion to the second bowl. Stir in chopped cilantro and a mixture of cream cheese and shredded cheese. Finally, fold in the beaten egg and season with salt and pepper to taste.

3. Add the mushrooms to the leeks, slicing them very thinly. Stir with gusto. Cook for another 3-4 minutes, or until the leeks and their mushroom friends are very tender.

4. Add the minced garlic, and cook for 1 minute, until fragrant.

5. Combine the peas with the skillet, stirring to blend. Allow an extra 2-3 minutes for the peas to reach the desired temperature of heated through.

6. Balance the flavors by tasting and adjusting the seasoning, adding salt and pepper as necessary.

7. Take the skillet off the heat and drizzle fresh lemon juice over the combination of mushrooms and leeks.

8. Chopped fresh parsley is sprinkled over the top, and everything is gently tossed together to make sure the flavors are evenly distributed.

9. Ensure to include all the delicious juices and goodness from the pan when you transfer the mixture to a serving dish.

10. Present at once as a companion dish or atop your selected grain or pasta, and savor the delightful combination of mushrooms, leeks, and peas!

Equipment Needed

1. Large skillet
2. Mixing spoon or spatula
3. Mixing bowl
4. Cutting board
5. Knife
6. Measuring spoons
7. Serving dish

FAQ

• Q: Can I use any type of mushrooms for this recipe?A: Yes, you can use any kind of mushrooms you like or have available. Common options are cremini, button, or shiitake.
• Q: How do I clean leeks properly?A: The leeks need to be sliced and then rinsed thoroughly under cold water to remove any dirt or sand trapped between the layers.
• Q: Can I use frozen peas instead of fresh peas?A: Yes, this recipe works well with frozen peas. Just remember to thaw them before putting them into the dish.
• Q: What if I don’t have fresh parsley?You can use dried parsley instead. Use about a teaspoon of the dried herb. If you don’t have parsley at all, just leave it out.
• Q: Is there a way to make this dish vegan?To make it vegan, substitute the unsalted butter with either more olive oil or a plant-based butter alternative.
• Q: Can I prepare this dish ahead of time?Q: Can I prepare the ingredients that I need for this recipe in advance?

  Yes, you can prepare everything and sauté the ingredients beforehand. Reheat gently, then add lemon juice and parsley before serving. This will keep everything tasting fresh, and it is an easy step to remember.

Substitutions and Variations

1 tablespoon olive oil—swap with 1 tablespoon avocado oil.
1 tablespoon unsalted butter—substitute with 1 tablespoon ghee or coconut oil for a dairy-free option.
1 cup fresh or frozen peas – substitution: 1 cup edamame, chopped, or green beans, chopped
Minced garlic, 2 cloves – if necessary, use 1/2 teaspoon garlic powder instead.
2 tablespoons fresh parsley, chopped— substitute with 2 tablespoons fresh cilantro or basil

Pro Tips

1. Prep Ahead Clean and slice the mushrooms and leeks ahead of time. This will save you time during the cooking process and ensure that your ingredients are ready to go when you start cooking.

2. Perfect Mushrooms To get a nice sear on the mushrooms, make sure the skillet is hot before adding them. Avoid overcrowding the pan, as this will cause the mushrooms to steam rather than brown. If necessary, cook them in batches.

3. Leek Cleaning Tip Leeks can harbor dirt between their layers, so it’s important to clean them thoroughly. Slice the leeks and rinse them in a bowl of cold water, swishing them around to dislodge any grit. Then, lift the leeks out with a slotted spoon.

4. Garlic Timing Add the garlic towards the end of cooking to prevent it from burning. Burnt garlic can turn bitter and affect the overall flavor of the dish.

5. Flavor Boost For an added depth of flavor, consider incorporating a splash of white wine or a dash of soy sauce when cooking the mushrooms. This can enhance the umami notes in the dish.