Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pea Tendrils With Crimini Mushrooms And Leeks
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- #47728
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons butter
1 cup thinly sliced leek, white and pale green parts only
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
8 cups pea tendrils, left intact
directions
Melt butter in a large nonstick skillet over medium-low heat. Add leek, then cover and cook until leek is soft but not brown, stirring often, about 7 minutes.
Increase heat to medium-high. Add garlic and mushrooms and saute until mushrooms begin to brown, about 7 minutes.
Add pea tendrils and cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.
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