Serves 3

2 Tbs. extra-virgin olive oil
1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
Kosher salt
8 oz. cremini (baby bella) mushrooms, quartered
6 medium celery stalks, sliced 1/2 inch thick on the diagonal
1 Tbsp. fresh lemon juice
1 1/2 tsp. finely chopped fresh rosemary
1 tsp. chopped fresh sage
2 Tbsp. chopped fresh flat-leaf parsley
Freshly ground black pepper
2 Tbsp. lower-salt chicken broth or water

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes.

Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes.

Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes.

With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl.

Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

FINE COOKING – FEB/MAR 2011, BY MELISSA PELLEGRINO, PAGE 20

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