Simple leek and chanterelle pan

Ingredients for 1 servings:

• 1 tsp coconut oil or other oil
• 1 large leek(s), use the green part too
• 6 m.-large chanterelles (brown mushrooms)
• 1 tsp vegetable broth, granulated, possibly homemade
• 1 pinch(s) pepper, I use white pepper
• 1 shot of plant milk (plant drink), in my case from sweet lupin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan, alkaline, GAT compliant

Wash and slice the leek. Cut the mushrooms into fairly small pieces, halve them if necessary, and then slice them. Heat the oil in a large pan over medium heat and fry the leek rings. When they become translucent, add the chanterelles, season with broth, and stir occasionally. Test to see if they’re cooked to your liking. Add a splash of plant-based milk, bring back to a boil, and season with pepper. For me, this was a large, deep dish, making it a main course. As a side dish, it might serve two people.