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.