Enjoy this delicious recipe!
- 3 Tbsp. butter
- 1 cup thinly sliced leeks (white and pale green parts only; about 1 medium)
- 2 cloves garlic, minced
- 8 ounces crimini mushrooms, sliced
- 8 cups pea tendrils, left intact
Melt butter in large nonstick skillet over medium heat. Add leek; cover and cook until leek is soft but not brown, stirring often. Increase heat to medium high; add garlic and mushrooms and sautÃ© until mushrooms begin to brown. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper and enjoy.