3 tsp (15 ml) extra-virgin olive oil
2 leeks, cleaned well, cut in half and chopped
3 shallots, thinly sliced
2 garlic cloves, minced
225 g wild mushrooms such as chanterelles, sliced
1/4 cup (60 ml) dry mead
1 bunch silverbeet, stems removed, chopped
Pinch of salt

Heat oil in skillet. Add leeks, shallots and garlic; cook, stirring occasionally, for about 5 minutes or until vegetables have softened. Add mushrooms and mead and cook for another 5 minutes. Add silverbeet and salt; cook just until silverbeet is wilted.

Serves 4.


source:”The Mead Renaissance“, alive Australia #11, autumn 2012

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