Recipe information
Yield
4 Servings
Ingredients
3
tablespoons butter
1
cup thinly sliced leek (white and pale green parts only; about 1 medium)
2
garlic cloves, minced
8
ounces crimini mushrooms, sliced
8
cups pea tendrils, left intact
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Preparation
Melt butter in large nonstick skillet over medium-low heat. Add leek; cover and cook until leek is soft but not brown, stirring often, about 7 minutes. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.