Tuscan Cabbage & Mushrooms
Description
A simple side dish for fish & poultry.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Serves
4-6
- 1/2 lb. shiitake mushrooms
- 2 t. butter
- 2 t. olive oil
- 2 leeks, white and light green parts only
- 1/2 t. salt
- 1/2 t. fresh ground black pepper
- 1/2 C. low-sodium chicken broth (vegetable broth)
- 6 C. shredded Savoy cabbage
Methods/steps
- Remove stems from shiitake and slice thin.
- Cut leeks in half lengthwise and rinse under water. Cut across into thin slices and rinse again. Drain thoroughly.
- Heat butter and oil over medium high heat in a very large skillet. Add sliced shiitake and saute 5 minutes or until lightly browned.
- Lower heat, add leeks and salt. Saute another few minutes or until leeks are not crisp.
- Add pepper, broth and cabbage. Toss together, cover, lower heat and simmer until tender, about 15 minutes. Check the cabbage after 5 minutes; if necessary, add more broth or water, a little at a time, to prevent scorching.
Additional Tips
Pancetta is normally used for added umami. Browning the mushrooms serves that purpose here, and alternatively allows this to be a vegan dish.
Reviews
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