Serves 4 to 6 people
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
● 2 large leeks, coined
● 1 small cabbage, rough chopped
● 3 C assorted mushrooms
● broth
● olive oil
● salt and pepper to taste
In a large pot, heat some oil over a medium flame. Add the mushrooms and saute until they give off their water. Be patient - mushrooms are very wet, and they need to be cooked down. This can take ten or more minutes. Add in the leeks and cabbage once most of the water has cooked off, and stir well. Add salt and pepper to taste, as well as another drizzle of olive oil if required to keep the ingredients from sticking to the pot. Continue to saute until the leeks and cabbage are soft. The flavor of morels, shitake, or oyster mushrooms really shine through in this kind of dish. However, you can make it with plain button or portabella mushrooms just as easily. It’s also possible to make these with dried mushrooms. Simply rehydrate them before cooking. They will not let off as much water when cooking, of course.
