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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.
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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.

Notes