Simple Leek and Egerling Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 teaspoon coconut oil or other oil
- 1 large leek (s), also use the green one
- 6 medium Egerlinge (brown mushrooms)
- 1 teaspoon vegetable stock, grained, possibly homemade
- 1 pinch (s) pepper, whiter for me
- 1 shot plant milk (plant drink), for me from the sweet lupine
Print Recipe
Pin Recipe Instructions
- Cut the leek into fine rings and wash. Cut the mushrooms into not too small pieces, halve if necessary and cut into slices.
- Heat the oil in a large pan over medium heat and fry the leek rings. When they turn translucent, place the mushrooms on top, season with broth and stir every now and then. Test when the cooking point has come for you. Refine with a dash of vegetable milk, bring to the boil again and season with pepper.
- For me this was a large, filled, deep plate and thus a main course. As a side dish, it may be enough for 2 people.
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