Photo of Teriyaki leek and mixed mushrooms by WW

Teriyaki leek and mixed mushrooms

1
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
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(s)

2 whole, trimmed, washed, 3cm thick slices

Teriyaki sauce

2 tbs

Instructions

  1. 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.
  2. 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.
  3. 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.