Crunchy leeks and mushrooms

 Crunchy leeks and mushrooms

Serves 4-6. Preparation time 5 minutes. Cooking time 15 minutes.

12 baby leeks
6 big mushrooms
6 tablespoons olive oil
3 tablespoons soya sauce or teriyaki sauce
juice of 1/2 lemon
1 tablespoon honey
2 cloves of garlic, minced
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped parsley, plus extra
150 g pecorino shavings a handful of almonds, hazelnuts or pecan nuts, roughly chopped

• Blanch the leeks in boiling water for 2 minutes, remove and set aside.

• Score the tops of the mushrooms and put them in a shallow dish with the leeks.

• Mix the rest of the ingredients, except the cheese and nuts, and pour over the vegetables. Braai on a hot grid brushed with oil, turning frequently until the leeks are tender and the mushrooms are cooked through.

• Return the veggies to the dish with the marinade. Scatter some parmesan shavings and nuts.
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