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