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Categories:Viewed: 132 - Published at: 7 years ago
Ingredients
- 1 head garlic
- 1/4 cup extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 pound chanterelle mushrooms, trimmed
- 2 leeks, white and tender green part only, chopped
- 1 cup freshly shelled green peas (from 3/4 pound unshelled)
Method
- Preheat oven to 350 degrees.
- Trim garlic head about 1 inch from top, exposing cloves.
- Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil.
- Sprinkle with salt and pepper, and wrap tightly with foil.
- Roast until cloves are soft and golden brown, about 1 hour.
- Unwrap, and allow to cool to room temperature.
- Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil.
- Set aside.
- Tear any large chanterelles into pieces, and reserve.
- In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes.
- Add chanterelles, and saute until tender, about 5 minutes.
- Add peas and a tablespoon of water if mixture looks dry.
- Cover pan, and cook over low heat until peas are just tender, about 8 minutes.
- Stir in roasted garlic mixture, and season with salt and pepper to taste.
