Sauteed Leeks and Mushrooms
So quick and super easy, this one-pot Sauteed Leeks and Mushrooms side dish is full of flavor and pairs deliciously with everything from vegetables to meats.
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Made with only 8 ingredients, this Sauteed Leeks and Mushrooms recipe is one that can be prepared in less than 20 minutes.
This side dish is flavored with a unique combination of smoked paprika, cumin, oregano, and red chili flakes that seem to enhance the mild onion flavor of leeks. This easy recipe is gluten-free, dairy-free, and keto as it is very low in carbohydrates.
What are the ingredients need to make this Sauteed Leeks and Mushrooms dish?
The following 8 ingredients are needed to make this dish, and they are:
- Leeks
I used only a couple of medium leeks for this small side dish. - Mushrooms
I used whole white mushrooms, but baby bellas could also be used. - Oil
I used extra virgin olive oil but olive oil, avocado oil, or whatever oil or unsalted butter you have on hand will work as well. - Cumin
- Smoked paprika
- Oregano
- Red pepper flakes
- Fresh parsley (optional)
I also used some sea salt or kosher salt and black pepper to season this dish with.
Instructions
Leeks are often grown using a technique called “blanching” which involves soil being placed around them. This results in soil being trapped inside the layers of leeks. So, first off is to clean the leeks very well.
How to clean and cut a leek?
Here is the method I use when I prepare to cook leeks.
Run the leeks under running water. Then, using a sharp knife, slice off about an inch from the bottom of the leek stalk, including the bulb and discard it. If there are any frayed or damaged ends on the green parts, cut these off and discard them as well. Then, slice the rest of the leek into thin slices.
Fill a large bowl with water and drop the sliced leeks into the water. Using a spoon or your hand, move the leeks around in the bowl to dislodge any soil or debris. Drain the water out. Fill the bowl again and repeat the process. Repeat this about 2 to 3 times until the water drains clear and debris-free.
Now heading back to the instructions to make this recipe...
After the leeks are cleaned and cut, rinse and wipe the white mushrooms. Then, slice them.
Add the olive oil to a large pan or large skillet
Add the sliced mushrooms to the pan. Let them saute for about 5 to 7 minutes over medium heat. As the mushrooms saute, they will reduce in size considerably. Then, flip the slices over and let them saute another 5 minutes or so.
Then, add the cleaned and cut leeks to the pan with the mushrooms. Also add in the cumin, smoked paprika, oregano, and red chili flakes. Stir all the ingredients well.
Cover the pan, and let this mixture saute for about 5 to 6 minutes.
Uncover the pan and let cook for about 2-3 minutes, stirring often.
Remove from the heat, season with salt and pepper to taste.
Chop some fresh parsley and sprinkle it on top as a garnish to this Sautéed Leeks and Mushrooms dish.
Variations of this Sauteed Leeks and Mushrooms
This leeks and mushrooms recipe is delicious as it is.
However, it is a versatile recipe than can be altered to fit your taste and preferences.
If you love garlic, add some minced garlic cloves to it.
If you would like to add some protein to it, toss in some cooked chicken. If you prefer plant protein, add in some canned and rinsed chickpeas or black beans.
If you want to boost the fiber content of this simple side dish, add in some carrots, spinach, and/or green peas.
Serving suggestion
These Sautéed Leeks and Mushrooms can be served with grilled burgers and fries. It can also be served with a variety of other roasted or grilled veggies.
It can also be added to some boiled pasta for a tasty vegetarian pasta dish.
This Sautéed Leeks and Mushrooms dish also pairs well with meat dishes like this harissa chicken and these mango pork chops.
Storage and reheating
Leftovers of this dish can be stored in an airtight container for up to 7 days. I have not frozen this dish but my mom has and says this dish freezes well. It can last about a month frozen. When ready to reheat, defrost it and heat in a pot on the stovetop or microwave in a microwave-safe dish for about 30 to 60 seconds, or until warm.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Here are some more leek recipes you might enjoy
Ingredients
- 2 Leeks
- 6-7 White Mushrooms
- 3 tbsp Extra virgin olive oil or any other oil
- 1 tsp Cumin
- 2 tsp Smoked paprika
- 1 tsp Oregano
- 1 tsp Red pepper flakes or less for a milder dish
- 1 tbsp Fresh parsley
- Salt and black pepper to taste
Instructions
- Run the leeks under running water. Then, using a sharp knife, slice off about an inch from the bottom of the leek stalk, including the bulb and discard it. If there are any frayed or damaged ends on the green parts, cut these off and discard them as well. Then, slice the rest of the leek into thin slices.
- Fill a large bowl with water and drop the sliced leeks into the water. Using a spoon or your hand, move the leeks around in the bowl to dislodge any soil or debris. Drain the water out. Fill the bowl again and repeat the process. Repeat this about 2 to 3 times until the water drains clear and debris-free.
- After the leeks are cleaned and cut, rinse and wipe the white mushrooms. Then, slice them.
- Add the olive oil to a large pan or large skillet
- Add the sliced mushrooms to the pan. Let them saute for about 5 to 7 minutes over medium heat. As the mushrooms saute, they will reduce in size considerably. Then, flip the slices over and let them saute another 5 minutes or so.
- Then, add the cleaned and cut leeks to the pan with the mushrooms. Also add in the cumin, smoked paprika, oregano, and red chili flakes. Stir all the ingredients well.
- Cover the pan, and let this mixture saute for about 5 to 6 minutes.
- Uncover the pan and let cook for about 2-3 minutes, stirring often.
- Remove from the heat, season with salt and pepper to taste.
- Chop up some fresh parsley and sprinkle it on top as a garnish to this Sautéed Leeks and Mushrooms dish.
Very good – used white-button mushrooms and fresh garden leeks. Everyone even the picky kid ate it, I have a policy you have to try everything once you don’t have to like it but you have to try it.
Goes well with bbq pork chops with a light mild bbq sauce for sure.
We made some sauteed leeks back in the late winter months, and they were fantastic. We commented that we should eat leeks more often…but have we? Not yet. That’s about to change because the addition of the ‘shrooms here sounds delicious! And the combo is seasonings would add just the right amount of flavor, too. Yum!
Didn’t know mushroom and leek together could have looked this appealing. I love the spices you used for the dish.
Came across this recipe and gave it a try and even my son finished all his leeks. Now I am going to try your other leek dishes too. Thanks for this tasty leek side dish.
Delicious. This is such a tasty way to cook leeks!