Leek, Chanterlle Mushroom & Spring Garlic Recipe

Inspired by Beckon

Time30m

Serves4

Make Leek, Chanterlle Mushroom & Spring Garlic Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Vegetables
Begin by thoroughly washing the leeks. Slice them lengthwise and then chop them into half-moon shapes. Set aside.
2
Prepare the Chanterelle Mushrooms
Clean the chanterelle mushrooms gently with a damp cloth to remove any dirt. Slice them into smaller pieces if they are large. Set aside.
3
Mince the Spring Garlic
Peel the spring garlic cloves and mince them finely. Set aside.
4
Sauté the Leeks
In a large skillet, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they are soft and translucent.
5
Add Mushrooms and Garlic
Add the chanterelle mushrooms and minced spring garlic to the skillet. Season with salt and black pepper. Continue to sauté for another 5-7 minutes until the mushrooms are tender.
6
Finish and Garnish
Remove the skillet from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if necessary. Serve warm.