This is another recipe from the "cook all the things" night, and finally (after all that" it's the one I actually wanted to make. Don't get me wrong. I liked all the other ones, and the cabbage and carrots with quince dish was a very pleasant surprise indeed. Sometimes, though, you just get an idea in your head about a dish and you cannot rest until you have it. At least that's how it works with me. I've been craving mushrooms since August. I love them, I really cannot get enough of them at this time of year and this was exactly what I wanted. (Isn't it great when things work out that way?)
The only really exceptional ingredient here was the feta. We picked it up when we were in Vermont last month. Our hotelier recommended a trip to this goat farm in Enosberg as one of the major sights to see in the area and he was right. When we pulled up I remember thinking, "Seriously?" It was worth it. It was close by for one thing, and of course our daughter has been obsessed with goats since she could focus her little eyes on anything beyond her nose. And then we went inside for tastings, and it was all over. I had to have this feta. You can use whatever feta you can obtain, although it should not be feta made with cow's milk, but it would not compare to the feta from this little place in back-of-beyond Vermont.
Mushrooms and Leeks with Feta (serves 4; approx. $3.58/serving)
2 leeks, washed and sliced
3 10-oz containers baby bella mushrooms, washed and chopped into roughly equal pieces
1 stick butter
1 tablespoon olive oil
1/8 bunch cilantro, chopped
1/4 bunch tarragon, chopped
1/4 cup feta, crumbled
Equipment:
- Saute pan
- Combine the oil and butter in the saute pan. Melt the butter over medium-low heat; the oil is just there to keep the butter from smoking too quickly.
- Add the leeks and saute until tender.
- Add the mushrooms. Cook over low heat until tender. This could take a little while. That's fine.
- Add the herbs. Saute a minute or two.
- Remove from heat and immediately mix in the feta.
- Serve warm.
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