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Teriyaki leek and mixed mushrooms

Name: Teriyaki leek and mixed mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tsp Olive oil; 500 g Mushrooms mixed; 8 g Fresh ginger (buy 10g or a 2cm piece), peeled, cut into batons; 2 whole Leek trimmed, washed, 3cm thick slices; 2 tbs Teriyaki sauce

Points®

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

Difficulty

Moderate

Pair your main meals with this show-stopping side dish

Ingredients

Olive oil

2 tsp

Mushrooms

500 g, mixed

Fresh ginger

8 g, (buy 10g or a 2cm piece), peeled, cut into batons

Leek

2 whole, trimmed, washed, 3cm thick slices

Teriyaki sauce

2 tbs

Instructions

Heat half of the oil in a large frying pan over high heat. Cook the mushrooms and ginger, in 3 batches, for 3-4 minutes or until browned. Transfer to a plate.
Heat the remaining oil in the frying pan over medium heat. Arrange the leek in a single layer and cook, without stirring, for 4 minutes or until the bases are golden. Add 1/3 cup (80ml) water and cook, covered, for 5 minutes or until tender.
Return the mushrooms to pan with the teriyaki sauce and gently toss until heated through.

Notes

TIP: We used a combination of shitake, enoki, Swiss brown and oyster mushrooms. Halve or quarter the larger mushrooms and cook them in batches according to size. Thinner enoki mushrooms take less time.

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Teriyaki leek and mixed mushrooms

Ingredients

Instructions

Notes

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