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Leek and Mushroom Tartines with Wilted Watercress
Serves 2.
Choose your favourite hearty grain bread and pile it high with this savoury mixture of mushrooms and leeks. Bright green watercress adds a peppery snap to this quick, light lunch or snack.
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Ingredients
- 1 Tbsp + 1 tsp (15 mL + 5 mL) extra-virgin olive oil, divided
- 10 mushrooms, mixture of white and brown, cleaned and diced, about 2 cups (500 mL)
- 2 thyme sprigs
- 1/4 tsp (1 mL) salt, divided
- 1 Tbsp (15 mL) lemon juice
- 1 leek, trimmed, quartered, and diced, about 1 1/2 cups (350 mL)
- 1 tsp (5 mL) honey
- 1 cup (250 mL) watercress
- 2 pieces of whole grain or sourdough bread
- Black pepper, to taste
Nutrition
Per serving:
- calories 238
- protein 7 g
-
total fat
11 g
- sat. fat 1 g
-
total carbohydrates
29 g
- sugars 6 g
- fibre 5 g
- sodium 495 mg
Directions
01
In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
02
Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
03
Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.
