Pea Tendrils With Baby Portabellas and Leeks

• 2 tablespoons butter
• 12 cup leek, thinly sliced
• 2 garlic cloves, minced
• 4 ounces baby portabella mushrooms, sliced (also called crimini)
• 4 cups pea tendrils, about 4-inch long

1. Melt the butter in a large nonstick skillet over medium low heat.
2. Add the leeks and cover.
3. Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
4. Increase heat to medium-high; add garlic and mushrooms and saute until mushrooms begin to brown, about 7 minutes.
5. Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
6. Season with salt and pepper and serve.
7. Enjoy!

butter, garlic, baby portabella mushrooms, pea tendrils

Taken from www.food.com/recipe/pea-tendrils-with-baby-portabellas-and-leeks-182839 (may not work)