“Eat leeks in March and wild garlic in May, and all the year after physicians may play.”
Old Welsh Proverb(?)

Sautéed Leeks & Mushrooms with Garden Thyme. June 22, 2026.

My love for leeks started some years back, when I read the book “French Women Don’t Get Fat”, a title that intrigued me. So, I bought the book and dove right in. It ended up being a light-hearted and entertaining read about the French mentality towards food. Of course, the French-born author (who resides in the U.S.) contrasts this with American eating habits, which didn’t bother me because she was right in her cheerful observations on the many bad eating habits we have here. It was an enjoyable book from which I learned new things and became more mindful of my eating. It also gave me a newfound love for leeks, which are the feature of today’s recipe.

Why it took me so long to discover leeks, I couldn’t tell you. Certainly, I had eaten leeks before. For whatever reason, they weren’t on my radar. That quickly changed. Maybe it was because I never enjoyed them on their own, but as part of something. They seemed like nothing more than fillers or flavor enhancers, like many other plants related to onions and garlic. Well, I learned just how delicious and succulent leeks are, in their own right, as both nutritious and flavorful vegetables. Leeks are also rich in prebiotic fiber, which can help with weight loss. Leeks are best when prepared simply, rather than masked by heavy sauces or seasonings. The recipe below is one of my favorite ways to make them, sautéing them with mushrooms and fresh garden thyme.

Sautéed Leeks and Mushrooms with Fresh Thyme

One of my favorite low-fat dishes is rich in prebiotic fiber and is easy to make. It is filling and can also be just a healthy meal to promote weight loss! If you are wondering why I don't throw it all together in the pan, it is for two reasons: first, it is to brown the mushrooms quickly over high heat, which they won't do if cooked with the leeks on medium heat. The second reason is to prevent the mushrooms from releasing excess water with a long sauté time, which would make the dish soggy.

Print Recipe

Ingredients

4 cups sliced, well-rinsed leeks (patted dry) 4-6 leeks (depending on size)
8 oz sliced mushrooms
fresh thyme
olive oil
salt

Instructions

Heat about 1 tbsp. of olive oil in a large frying pan over high heat (you can eyeball the amount of olive oil).
When the pan is smoking, add the sliced mushrooms.
Let the mushrooms sit for a couple of minutes until brown on the bottom, and then flip.
When mushrooms are brown on both sides, remove them from the pan and set them on a plate for the time being.
Turn the heat down to medium and add another generous tablespoon of olive oil to the same pan.
Now add the sliced leeks.
Stir leeks until wilted and soft (about 8-10 minutes).
Add the browned mushrooms back to the pan and season with sea salt and thyme.
Remove from heat and serve.