Leek and Mushroom Tartines with Wilted Watercress
  • 1tsp Tbsp + 1 extra-virgin olive oildivided, 15 mL + 5 mL
  • 10cups mushroomsmixture of white and brown, cleaned and diced, about 2(500 mL)
  • 2 thyme sprigs
  • 1/4tsp saltdivided, 1 mL
  • 1 Tbsp lemon juice15 mL
  • 1cups leektrimmed, quartered, and diced, about 1 1/2(350 mL)
  • 1tsp honey5 mL
  • 1cup watercress250 mL
  • 2pieces of whole grain or sourdough bread
  • black pepperto taste
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Each serving contains: 238 calories; 7 g protein; 11 g total fat (1 g sat. fat); 29 g total carbohydrates (6 g sugars, 5 g fibre); 495 mg sodium