Sautéed Celery with Leeks and Mushrooms

Sautéed Celery with Leeks and Mushrooms
Photo by Scott Phillips


  • 2 Tbs. lower-salt chicken broth or water
  • Freshly ground black pepper
  • 1 tsp. chopped fresh sage
  • 2 Tbs. extra-virgin olive oil
  • 8 oz. cremini (baby bella) mushrooms, quartered
  • Kosher salt
  • 1 Tbs. fresh lemon juice
  • + 4 more ingredients
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 1-½ tsp. finely chopped fresh rosemary
    • 6 medium celery stalks, sliced ½ inch thick on the diagonal
    • 1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook ...

View full recipe at Fine Cooking


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