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Tuscan Cabbage & Mushrooms
Created by AndrewM, Friday, 04 April 2014


A simple side dish for fish & poultry.

At a glance
Main Ingredient
  • 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
  1. Remove stems from shiitake and slice thin.
  2. Cut leeks in half lengthwise and rinse under water. Cut across into thin slices and rinse again. Drain thoroughly.
  3. Heat butter and oil over medium high heat in a very large skillet. Add sliced shiitake and saute 5 minutes or until lightly browned.
  4. Lower heat, add leeks and salt. Saute another few minutes or until leeks are not crisp.
  5. 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.

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