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Mushrooms & Leeks in Sherry Sage Butter

Some foods feel sexier than others. My mushrooms & leeks in sherry sage butter is a decadent, velvety, sexy appetizer. The leeks & mushrooms have a rich, caramel-ly flavor & go perfectly with a soft, spreading cheese on bread. Something earthy & delightful happens when you add the extra butter & the sherry at the end of sauteing – a kind of chocolate sauce for people who prefer mushrooms to chocolate, if you will. That’s me for sure – offer me I’d pick Chanterelles over Cadbury every single time.

And, yes, it is a great way to eat good butter.

Leeks are very versatile veggies – they are in the onion world and super satisfying. Some recipes tell you to chop off and discard the dark green parts and use only the white part at the bottom. ACK! Why?!? The dark green leaves take a few minutes longer to sauteé so chop them and cook them first. And, all the parts of a leek can be dirty so definitely wash them before using. Some people recommend that you chop them, place them in water in a glass jar (like a big measuring cup) and watch the sand fall to the bottom. That’s probably a good idea. I like cutting strips down the length of the leek and washing them under running water. A few years ago my daughter said that I looked like something from a movie and showed me the Johnny English Reborn scene where Rowan Atkinson cooks dinner. And so now, seriously, every time I cook with leeks, I wash them, carry them dripping water all over the floor to the sliding door that leads to the back patio, step outside, and vigorously twirl them while singing In The Hall Of The Mountain King. There usually is a stray leek leaf or two on the patio stone having gone airborne after I have prepped for a soup or galette or these Mushrooms and Leeks in Sherry Butter. My neighbors have never mentioned it.



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Ingredients

8 oz Mushrooms (can be any combo of mushrooms that you have on hand)

4 oz Olive Oil

4-6 Tablespoons Amish Butter (Unsalted if that is an option & of course you can use any real butter that you have on hand)

1 Leek, cleaned

2/3 Cup Sherry (Not cooking sherry, the real drinking kind – dry preferably)

3-4 Sprigs of fresh Thyme

3-4 fresh Sage leaves

Sea Salt & Black Pepper to taste

Bread or Crackers

Soft cheese such as chevre, boursin, ricotta or something you have made with cream cheese.

Instructions

1

Slice mushrooms – 4-5 slices to a single mushroom.

2

Chop leek – all the white and most or all of the green – (both parts are yummy – just remember that the green part takes longer to sauté than the white part so add to the pan accordingly)

3

Heat 2 Tablespoons of olive oil In a large sauté pan over medium heat.

4

Add leeks (green part for 2 min first and then add white part) and sauté. Try not to burn, but some brown bits are fine. Sauté for about 5 mins.

5

Remove leeks from pan and put in a side dish. Add 2 more Tablespoons of olive oil and about 1 Tablespoon of butter to pan. Add mushrooms to pan and sauté for about 5 mins.

6

Deglaze the pan with the sherry. Woohoo! That just means add the sherry and scrape the yummy BCBs (burnt crumbly bits) off of the pan.

7

Add the leeks back into the pan, and add both the thyme and the sage leaves. I usually run my fingers down 1 or 2 of the thyme sprigs so that the leaves come off the stalk. Don’t add the bare stalk in that case. I also usually keep the sage leaves whole. Continue to sauté for another min or 2.

8

Add the rest of the butter and watch as almost all the liquid in the pan evaporates and the butter and sherry and pan juices make a yummy glaze-looking sauce.

9

S&P to taste.

10

Ta Da! You’re Done!

11

NOTE: I serve this with homemade bread and some kind of soft cheese. Chevré or Boursin are both so, so good as a creamy base for the decadent mushrooms.

12

NOTE: You might encourage your guests not to eat an entire sage leaf, or you might take them out just before serving, if that is your preference. I eat them.

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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