Leeks Two Ways with Wild Mushrooms


  • 1 tablespoon(s) small mint leaves
  • 12 medium leeks
  • 1 tablespoon(s) white wine vinegar
  • ½ cup hot water
  • 2 thyme sprigs
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • ¼ ounce dried black trumpet mushrooms
  • + 3 more ingredients
    • Salt
    • Freshly ground black pepper
    • 1.5 tablespoon(s) unsalted butter

Put the mushrooms in a bowl and cover with the hot water. Let stand until softened, about 10 minutes. Lift the mushrooms out of the water and rinse. Cut any large mushrooms in half lengthwise. Cut the white of each leek crosswise into 1/3-inch-thick slices; keep the rings intact. Thinly slice eno...

View full recipe at Food & Wine


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