Mushrooms and Leeks

It is nice to use 2 or 3 different types of mushrooms for this dish. 

3 medium leeks
1 TBSP butter
3 cups of coarsely chopped mushrooms (approximately 1.5 lbs)
1 TBSP light olive oil
~ 1/3 cup sour cream
1 TBSP chopped fresh tarragon or 1 tsp. dry tarragon
2 TBSP white wine (optional)

Cut the greenest part off the leeks.  Cut leeks in half and wash to remove any sand.  Cut leeks into ~ ¼ “semi-circle pieces.  Melt butter over medium heat and add leeks.  Cook over medium heat until translucent.  Add olive oil and mushrooms and sauté for about 7 – 10 minutes until most of liquid is evaporated.  Add sour cream and tarragon and cook 2-3 more minutes.  Add wine and stir into mixture.  Salt and pepper the dish to your taste.

Serves  ~ 4

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