Porcini, Leek and Spinach Saute
The abundance of rehydrated dried porcini mushrooms combined with flavorful Leeks and Spinach make a tasty and satisfying meal when combined grains such as Brown Rice or Quinoa.
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Dinner and Sides
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Ready in: 10 min - Cooking time: 10 min - Waiting time: 0 min
Ready in: 10 min - Cooking time: 10 min - Waiting time: 0 min
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Ingredients
For 4 people (
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- 1 cup(s) dried porcini mushrooms, chopped
- 1 warm water
- 2 tablespoon(s) Balsamic Vinegar
- 2 tablespoon(s) grapeseed oil
- 1 white onion, chopped
- 3 cloves garlic
- 3 medium Leeks, chopped into 1/4- and thinly sliced
- 1 teaspoon(s) ground nutmeg
- 1 cup(s) fresh parsley, chopped
- 3 medium Leeks, chopped into 1/4- and thinly sliced
- 1 Parmesan cheese grated
Directions
- Rehydrate the mushrooms in warm water and balsamic vinegar (approx 5 min
Heat canola oil in large skillet over medium high
Add onions, leeks and garlic and saute until onions and leeks are tender (approx. 5-7 minutes) add splashes of water from mushrooms to prevent scorching.
Add mushrooms, parsley, spinach and the rest of the mushroom water and mix with ingredients in skillet.
Sprinkle with salt and nutmeg.Cover and continue heating for about 3 minutes or until spinach is just wilted
Add Salt and Pepper, if using - Remove from heat and serve immediately
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