Braised Leeks & Mushrooms with Bacon, Lemon & Thyme

Braised Leeks & Mushrooms with Bacon, Lemon & Thyme
Photo by Martha Holmberg


  • 2 cups thinly sliced leeks, white and light green parts only (2 medium), rinsed well and dried
  • 1 Tbs. fresh thyme leaves
  • 4 cups (about 1 lb.) mixed mushrooms, such as white, cremini, shiitake, oyster, and portabella, large caps quartered, small caps left whole
  • Freshly ground black pepper to taste
  • ¾ cup homemade or low-salt canned chicken or vegetable stock
  • ¼ tsp. coarse salt
  • ¾ cup chopped bacon (3 large slices)
  • + 1 more ingredients
    • 2 tsp. grated lemon zest

Put the bacon in a large skillet and set the skillet over medium heat. Cook until the bacon has begun to crisp and is half-cooked, about 8 minutes. Add the leeks and increase the heat to medium high. Cook, stirring frequently, until the leeks are soft (the bacon will continue to crisp), about 6 ...

View full recipe at Fine Cooking


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