Name: Pea Tendrils with Crimini Mushrooms and Leeks
Yield: Makes 4 servings
Ingredients: 3 tablespoons butter; 1 cup thinly sliced leek (white and pale green parts only; about 1 medium); 2 garlic cloves, minced; 8 ounces crimini mushrooms, sliced; 8 cups pea tendrils, left intact

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Pea Tendrils with Crimini Mushrooms and LeeksPornchai Mittongtare

Recipe information

Yield
Makes 4 servings

Ingredients

3 tablespoons butter

1 cup thinly sliced leek (white and pale green parts only; about 1 medium)

2 garlic cloves, minced

8 ounces crimini mushrooms, sliced

8 cups pea tendrils, left intact

Preparation

Melt butter in large nonstick skillet over medium-low heat. Add leek; cover and cook until leek is soft but not brown, stirring often, about 7 minutes. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.

TagsLeek Root Vegetable Vegetable Crimini Mushroom Mushroom Pea Shoot Leafy Greens Side Dinner Vegetarian Nut Free Gluten Free Keto Easy Quick Weeknight Meals Saute Bon Appétit

Recipe notes

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