COOKING TIME: 12 minutes
ingredients
serves 4
1 clove garlic, peeled and crushed
1 level tablespoon chopped fresh parsley
1 slice of whole wheat bread with crusts removed, cut into cubes
1 tablespoon olive oil
1 pound leeks, trimmed, cut into thick slices and washed
1 cup button mushrooms, wiped, trimmed and halved
1 tablespoon vegetable stock or water
Freshly ground black pepper
method
1. Blend the garlic and parsley with a fork. Mix in the bread cubes until coated, and set aside.
2. Heat the oil in a large skillet, and stir-fry the leeks and mushrooms in it over a moderate heat for 2 minutes, until beginning to soften but not to colour.
3. Mix in the stock or water and cook, uncovered, for about 6 minutes, until the vegetables are just tender and very lightly coloured, and the liquid has evaporated. Stir frequently during the cooking. Spoon the leek and mushrooms into a warmed serving dish, cover, and keep hot.
4. Cook the bread cubes in the same pan, stirring and tossing frequently, until they are crisp and browned all over. Sprinkle the herb croutons over the leeks and mushrooms and serve at once.
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