Leek, Potato and Mushroom Saute with Tarragon Cream Sauce
 

Leek, Potato and Mushroom Saute with Tarragon Cream Sauce

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Almost like a gratin, the potatoes, mushrooms and leeks get simmered in a cream sauce with fresh tarragon. It's comforting and satisfying and would make a great main or side (another name for this dish would be Potato Fricassee).

SERVING SIZE

4

INGREDIENTS

1 1/2 tablespoons olive oil

1/2 pound shiitake mushrooms, stems removed and sliced

1 leek (small) or 1/2 large, sliced

2 russet potatoes, scrubbed

2 teaspoons tarragon, minced

2/3 cup white wine

2/3 cup cream

1 cup vegetable or chicken broth (or more, if needed)

1/2 lemon, juiced

salt and pepper to taste

 

INSTRUCTIONS

Using a mandoline or very sharp knife, thinly slice the potatoes.

In a large saute pan, heat the olive oil over medium-high heat. Add the mushrooms and leeks and cook until softened, 3-5 minutes. Add the potatoes, tarragon, white wine, cream and broth and stir to combine. Cover and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. Add more broth if needed.

Remove from heat and stir in the lemon juice. Season to taste with salt and pepper.

  PRINT VERSION

vegetable plate

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