Sauteed Garlic Mushrooms and Leeks

This sauteed garlic, mushroom, and leek recipe is perfect for gravy, soup, and stew. It is tender, juicy, and packed with earthy flavors. You can have it as a side dish and it is delicious on its own.

5 from 5 votes

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Prep Time 5

Cook Time 10

Course Side Dish

Cuisine American, Asian

Servings servings

Calories 145 kcal

Equipment

1 skillet

Ingredients

▢ 8 ounces baby bella mushrooms, sliced
▢ 2 tablespoons olive oil or butter
▢ 1 stalk leek, sliced
▢ 4 cloves garlic minced
▢ ¼ teaspoon refined salt
▢ ¼ teaspoon black pepper
▢ 3 tablespoons balsamic vinegar or red wine, optional

Instructions

In a skillet, heat butter or olive oil over medium heat. Saute garlic until aromatic for about 2 minutes. Add your balsamic vinegar and scrape the edges.
Add leeks, mushrooms, salt, and pepper, and cook until soft for about 5-10 minutes. Stir occasionally to avoid burning the dish. Enjoy!

Notes

Recipe Notes

The serving is for 2-3 people but you can make this recipe in batches and double up on the ingredients.
Store in an air-tight container in the refrigerator for up to 5 days.

Disclaimer: All nutritional information in this recipe is based on third-party calculations and should be considered estimates. Actual nutritional content may vary with the cooking method, brands used, measurements, portion sizes, and more.

Nutrition

Calories: 145kcal

Keyword sauteed garlic, mushrooms and leeks

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