Teriyaki leek and mixed mushrooms
PersonalPoints™ per serving
Pair your main meals with this show-stopping side dish
500 g, mixed
8 g, (buy 10g or a 2cm piece), peeled, cut into batons
2 whole, trimmed, washed, 3cm thick slices
- 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.
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.