Well, as lovely has the weather has been this past week, we are back to hot temperatures. Which, for me, means back to summer style cooking. I know September is usually a hot month for us, but this year I was praying that we would escape it. Wishful thinking!!!
So, I was putting my hamburgers on the grill and trying to decide on a few side dishes. After searching the fridge for a few minutes, I found all of these ingredients. Quick, easy and tasty!
Parmesan Topped Mushroom & Leek Stir-Fry
12 good sized fresh mushrooms, trimmed and halved
1 Leek, trimmed and cut into slices
2 Spring onions, finely sliced
2 Garlic cloves, crushed
2 Tablespoons of butter
A few fresh basil leaves, roughly torn
2 Tablespoons of finely grated parmesan cheese
Heat the butter in a large skillet over medium-high heat. Add the garlic, mushroom, leeks and spring onions. Cook, stirring every few minutes, for about 12 to 15 minutes. The mushrooms should be browned and the leeks soft and lightly golden. Lightly season with salt, stir and remove from heat. Transfer to your serving dish and top with the parmesan and fresh basil. Serve straight away!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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