We all have those nights when time is limited and cooking is the last thing on your mind. These are one of my absolute favourites for those nights! You can have this from pan to table in less than 20 minutes (the perfect amount of time to cook up a piece of salmon). It is a crowd pleaser and can be made using anything you have left in the pantry. If you don’t have leeks use an onion, if you don’t have pine nuts use almonds. I hope you love this recipe as much as my family does! If you give it a go please send me a picture because I would LOVE to see!
Recipe (serves 2 as a generous side)
3 tbsp olive oil
½ leek, finely diced
1 clove garlic, crushed
1 tsp dried chilli flakes
4 cups mushrooms, chopped (we like to use a combination of button, oyster, cremini and enoki)
¼ cup chopped parsley
½ cup pine nuts, toasted
Pink Himalayan salt
In a large pan over high heat place the olive oil, leek, garlic and chilli. When the garlic becomes fragrant, add the mushrooms and a tsp of salt.
Sauté the mushrooms until they are well coated in the oil. Put the heat on medium and place a lid on the mushrooms. Allow them to cook covered for eight minutes stirring regularly.
Add the parsley and half the pine nuts. Mix until well distributed. Adjust the seasoning to your taste.
Pour the mushrooms into a large bowl and sprinkle the remainder of the pine nuts on top.