Sautéed Fennel, Leeks and Mushrooms

Name: Sautéed Fennel, Leeks and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 2 tablespoons dry white wine or water; 2 large leeks (white and palest green parts only, chopped and rinsed well); 1 large fennel bulb (stalks trimmed away; see note, quartered and sliced); 6 to 8 ounces cremini or baby bella mushrooms (sliced); 1/4 cup minced fresh parsley; 1/4 cup crushed walnuts or almonds; Salt and freshly ground pepper to taste

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $9.25 /serving

Author : Veg Kitchen

Ingredients

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1 tablespoon olive oil2 tablespoons dry white wine or water2 large leeks (white and palest green parts only, chopped and rinsed well)1 large fennel bulb (stalks trimmed away; see note, quartered and sliced)6 to 8 ounces cremini or baby bella mushrooms (sliced)1/4 cup minced fresh parsley1/4 cup crushed walnuts or almondsSalt and freshly ground pepper to taste

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Instructions

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Step 1

Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium heat, stirring frequently, until the leeks are wilted and the fennel tender-crisp, 10 to 15 minutes. Add tiny amounts of water if needed to keep the skillet moist.

Step 2

When the vegetables are done to your liking, stir in the parsley and nuts. Season with salt and pepper, then serve at once.