Mushroom And Leek Sauté
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This mushroom and leek sauté is a wonderfully simple vegan dish that celebrates deep, earthy flavours and fresh herbs. By slowly cooking the mushrooms until they release their juices and then caramelise, you develop a rich, savoury base that perfectly complements the subtle sweetness of the softened leeks. The addition of fresh tarragon provides a sophisticated aniseed note that lifts the entire pan, making it a versatile addition to your plant-based repertoire.
Serve this quick vegetable sauté as a nutritious side dish alongside a roast, or use it as a delicious topping for sourdough toast or creamy polenta. It is a fantastic option for a midweek meal when you want something healthy and flavourful without spending hours in the kitchen. For a heartier finish, you could even stir through a splash of dairy-free cream or a handful of toasted walnuts.
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Ingredients for Mushroom And Leek Sauté
2 tablespoons olive oil
900g mushrooms (such as button or cremini), sliced
Sel
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon
How to make Mushroom And Leek Sauté
Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoons salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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