Silverbeet and Mushroom Mead Sauté - alive magazine
3 tsp (15 ml) extra-virgin olive oil 2 leeks, cleaned well, cut in half and chopped 3 shallots, thinly sliced 2 garlic cloves, minced 225 g wild mushrooms such…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
Ingredients
- 3 tsp (15 ml) extra-virgin olive oil
- 2 leeks, cleaned well, cut in half and chopped
- 3 shallots, thinly sliced
- 2 garlic cloves, minced
- 225 g wild mushrooms such as chanterelles, sliced
- 1/4 cup (60 ml) dry mead
- 1 bunch silverbeet, stems removed, chopped
- Pinch of salt
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