Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.
2 tablespoons butter
2 leeks, rinsed well and trimmed of root and dark green ends, and then sliced crosswise
2 pounds mixed wild mushrooms, rinsed and sliced
Freshly-chopped herbs, such as parsley and thyme
1. Melt the butter in a large skillet over medium heat. Add mushrooms, sprinkle with ½ teaspoon of salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes.
2. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add the herbs and stir until fragrant, about 30 seconds. Serve immediately.