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Leek & Wild Mushroom Stew
A hearty spring stew made with leeks, wild mushrooms, and buckwheat groats.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 -6 servings
Calories: 400 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tbsp. olive oil
- 3 leeks white and pale green part only, halved lengthwise and thinly sliced
- 1 small carrot diced
- 1 lb. assorted wild mushrooms sliced
- ½ c. white wine
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 c. buckwheat groats
- 5 c. Mushroom stock
- salt + pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown.
- Stir in mushrooms. Cook until juices are released, 3-5 minutes.
- Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.
- Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.
Cup of Yum
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
67g
(22%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
1220mg
(51%)
Potassium
830mg
(24%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
4410IU
(88%)
Vitamin C
10mg
(11%)
Calcium
104mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1220mg | 51% |
| Potassium | 830mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 4410IU | 88% |
| Vitamin C | 10mg | 11% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.