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🍽️ Crispy Mushrooms with Leek and Nut Sauce

339 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• salt
• 1 shallot
• 1 tbsp olive oil
• 100 ml dry white wine
• 100 ml whipping cream
• 1 pinch dried thyme
• pepper (from the mill)
• 300 g chanterelles
• olive oil (for frying)
• 60 g parmesan
• 2 tbsp finely chopped walnut kernels

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends.
2. 2. Cut the leek into about four pieces, each 12 centimeters long.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the leek in the salted water for 5 to 6 minutes until it still has a slight bite.
5. 5. Peel the shallot and dice it into fine cubes.
6. 6. Heat 1 tablespoon of olive oil in a hot pan.
7. 7. Sauté the shallot cubes until they are translucent and soft.
8. 8. Deglaze the pan with wine and cream.
9. 9. Let the sauce simmer briefly.
10. 10. Season the sauce with thyme, salt, and pepper, and adjust the taste.
11. 11. Clean the mushrooms.
12. 12. Leave large mushrooms whole and cut small mushrooms into smaller pieces.
13. 13. Heat oil in a pan.
14. 14. Fry the mushrooms in the hot oil for 2 to 3 minutes.
15. 15. Let the mushrooms drain briefly.
16. 16. Season the mushrooms with salt and pepper.
17. 17. Place the drained leek on the plates.
18. 18. Place the mushrooms on the leek.
19. 19. Drizzle the sauce over the mushrooms.
20. 20. Grate Parmesan over the leek.
21. 21. Sprinkle the dish with walnuts.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 339
• Protein: 11 g · Fett/Fat: 29 g · Carbs: 6 g