I started planning my “Thanksgiving” dinner menu for a meal with few close friends later this month (before I finally get to go home to Texas for actual Thanksgiving!) I love fall vegetables, and am super excited with my plans:
- Fennel, pear, prosciutto frisée salad
- Roasted winter squash soup
- Turkey Breast
- Homemade Gravy
- Mushroom, Leek, and Sausage “Stuffing”
- Brussels sprouts
- Cauliflower and leek gratin
- Roasted carrots
- Apple crisp
- Vanilla/Coconut Ice cream
Recipes will all be posted once I actually make these dishes. My planning did, however, inspire me to experiment with a mushroom-leek side dish tonight that will serve as the base of the stuffing.
Cook Time: 25 minutes
- 1 T butter or ghee
- 1/4 c leeks
- 1 clove garlic
- 1.5 c mixed mushrooms (I used oysters, criminis, and maitake)
- 1/2 oz hazelnuts, copped coarsely
- 1/2 tsp each salt and pepper
(1) Heat a pan on low (I used setting 2 of 8) and add the butter/ghee. Let it melt until the butter starts to turn brown, about 10-15 minutes. While the butter is melting, slice the leeks and the mushrooms (pictured here with the rest of my dinner/lunch for tomorrow – strip steak and shisito peppers). I left the crimini mushrooms whole, but sliced the oyster and maitake mushrooms.
(2) Add the leeks and garlic to the butter/ghee and let simmer for 2-3 additional minutes.
(3) Add the mushrooms and cook on low heat for an additional 15-20 minutes. In another pan (or if you are lazy like me, on the side of the mushrooms in the same pan), toast the hazelnuts for about 5 minutes, until the skins start to separate from the hazelnuts.
(4) Mix together and serve on the side of your protein/other sides.
(I cooked my meat a little longer tonight since my last steak got a lot of wide-eyed stares for being undercooked!)