Holiday Side: Leek and Mushroom Sauté with Butter and Wine

on
Tuesday, November 28, 2017

This Thanksgiving was unique in many ways for me.  It was my first Thanksgiving visiting Alex's family (not my first time meeting them) and my first time at his Aunt's gorgeous home in Shingle Springs.  It was chilly outside and warm inside, full of laughter and family and I was so danged happy I could puke.  You know when sometimes you just feel like you are exactly where you're supposed to be?

Anyway, another thing that made it unique was that we spent the weekend in a hotel with a "kitchenette" and I had to prepare our whole meal in the room and transport it 40 minutes away. I'm a firm believer in bringing your own meals to family gatherings and holidays if you have dietary restrictions that are not shared by more people present at the meal (private and small dinners are different) and we all know how I feel about etiquette and manners.  I was in no way going to let Alex's family prepare TWO dinners, one of which they wouldn't even eat, and I would sooner die than eat takeout on a holiday.


Anyway, the stove was crooked and had only two burners, with no oven.  I had to think of ways to make the whole holiday meal work without baking or roasting anything, which meant any kind of casserole (and you guys know how I love casseroles...) was out and even the Field Roast Celebration Roast needed to be thought through.  I ended up slicing and frying the Celebration Roast, (which was a great decision), I made mashed potatoes and gravy which are easy on a stove, and staples in our household.  I had trouble deciding what to do with a vegetable dish, since most Autumn/Winter vegetables dishes are roasted, and I also wanted to make enough so that everyone at the dinner could have some if they wanted.  I love mushrooms sautéed in butter and white wine (escargot style), but wanted to add something a little different.  I found some huge leeks at the market and decided to give that a whirl.  It turned out sooooo great and the leeks were nice and tender.  I believe that a good cook can cook anywhere and make anything good with what they are given, and I made a hell of a dinner on that crooked stove, and even managed to make breakfast simultaneously ;).


Alex's aunt made the most beautiful table setting and we all crowded around it and ate and laughed and talked (yelled, haha) and I drank too much wine.  After dinner, I helped Alex's cousin and her daughter put up the vintage 1950's aluminum Christmas tree (and was spazzing out the whole time because vintage!) and then we all just sat around and listened to the records that we bought as a present for Alex's cousin's daughter.  It was honestly the perfect holiday.

Ingredients:

3 tbsp vegan butter
3 large leeks, sliced
3 green onions, chopped
Tarragon, chopped
16 oz. mushrooms (caps only), halved
1/2 cup white wine
salt and pepper to taste

 In a large pan, melt butter and add green onions.  Sauté until fragrant and add in mushrooms and after a few minutes the leeks, stir until they are all evenly coated with butter.  Stir in white wine.  Let these flavors mingle for a while and add in tarragon and salt and pepper.  Leave on medium heat until leeks are tender.  Serve topped with butter and wine from pan as a light sauce.

If you have access to an oven, you can even roast this =P

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