1cupfresh peasuse frozen if fresh are not available
6clovesgarlic
1tsptarragon
1Tbsfresh lemon juice
3Tbsfresh dilldivided
Salt and freshly ground pepper to taste
Instructions
Chop the mushrooms liberally into pieces no smaller than 1 inch.
Slice the leek transversally: 1/4 inch wide in the white part and 1/2 inch wide in the green part. Rinse the slices in a colander to release any soil. Dry in a cloth or paper towels.
Melt the butter at medium-low heat in a skillet large enough to hold all the ingredients. Add the oil and heat. Add the leeks and sauté, stirring once in a while, about 5 minutes. Chop the garlic and add to the sautéd leeks. Cook for another 2 minutes.
Raise the heat to medium-high and add the mushrooms. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add the peas and cook for another 2 minutes, stirring.
Remove from the heat and stir in the tarragon, the lemon juice and 2 Tbs chopped dill. Season with salt and freshly ground pepper.
Notes
Mushrooms with leeks and peas can accompany fish and meats, but my favorite is to have it with eggs.
Sprinkle with some more chopped dill right before serving.