Add cream, bring up to a simmer, and cook until thickened slightly, 30 seconds to 1 minute. Cook, stirring occasionally, until wine has evaporated, 1 to 2 minutes. Step 5 Add radishes and mushrooms back to skillet, stir to combine, then add wine.Add garlic and radish greens and cook 1 minute more, until garlic is fragrant and greens are wilted. Add light green leeks and snap peas, season with salt, and cook 2 minutes more. Add dark green leeks and cook for 2 minutes, until bright green and slightly tender. Step 4 Return skillet to medium heat and add remaining oil.Transfer mushrooms to bowl with radishes. Cook, stirring occasionally, until mushrooms are golden and tender, 4 to 6 minutes. Transfer radishes to a medium bowl, add more oil if necessary, and add mushrooms. Stir, and cook 3 minutes more, stirring occasionally. Cook undisturbed for 3 minutes, or until undersides are golden. Add radishes and shake pan so that all radishes are cut-side down. Step 3 Heat 1 tablespoon olive oil in a large skillet over medium heat.Remove root and slice into ¼” pieces, keeping dark green parts separate from light green and white parts. Halve leek lengthwise and rinse thoroughly. Quarter radishes, and roughly chop their greens.
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