Celery, Mushroom and Leeks Sauteed

By DebCooks

This savory mixture tastes just like stuffing without the bread.

Ingredients

• 2 T olive oil
• 1 medium leek, halved lengthwise and thinly sliced (white and light green parts only)
• 8 oz baby bella mushrooms, quartered
• 6 medium stalks of celery, sliced 1/2 inch thick
• 1 T fresh lemon juice
• 1 1/2 tsp finely chopped fresh rosemary
• 1 tsp chopped fresh sage
• 2 T chopped fresh flat-leaf parsley
• Freshly ground black pepper
• Kosher salt
• 1/2 c chicken broth

Preparation

Step 1

Heat a 12 inch skillet over medium heat. Add the oil, leek and a pinch of salt; cook, stirring often until just tender, about 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until mushrooms are lightly browned and tender 4 to 5 minutes. Add the celery and a pinch of salt and cook until tender crisp, 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 rosemary and sage and cook until fragrant about 1 minute. Stir in parsley and season to taste with salt and pepper. Add the chicken broth and stir until liquid is reduced by half. Serve immediately.