SAUTEED CELERY WITH LEEKS AND MUSHROOMS (for three)
This tastes like Thanksgiving turkey stuffing without the bread. Serve it with roasted lemon chicken.
2 tablespoons extra virgin olive oil
1 medium leek, halved lengthwise and thinly sliced crosswise (white and pale green parts)
8 ounces cremini (baby bella) mushrooms, quartered
8 medium celery stalks, sliced ½ inch thick on the diagonal
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh flat leaf parsley
1. 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.
2. 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.
3. 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.
from Melissa Pellegrino, Fine Cooking Magazine, issue 109