I’ve used shiitake mushrooms but you could use your favourite mushroom – chanterelles, porcini, oyster would all work nicely.
Tbsp butter (15 ml)
tsp hazelnut oil (10 ml)
cup leeks, white part and a little green, halved and cut into ⅓-inch thick slices (375 ml)
cup shiitake mushrooms (500 ml)
lb(s) new potatoes, cut in ½-inch cubes and parboiled (454 gm)
tsp rosemary, chopped (10 ml)
clove garlic, minced
juice of ½ lemon
coarse salt and freshly cracked black pepper, to taste
Heat the butter and hazelnut oil in a large sauté pan over medium high heat. Add leeks and sauté until soft, about 3 minutes. Add mushrooms, rosemary and garlic and sauté for 2 minutes more. Add the potatoes and season with salt and pepper to taste and cook until potatoes are heated through. Add lemon juice and remove from heat. Serve immediately.