Mushrooms with carrots and leeks
100 g mushrooms mushrooms
1 stalk leek
2 tbsp sunflower oil
In the heated fat placed cleaned and coarsely chopped mushrooms, chopped circles carrots and leeks. Stir, add 1/2 cup water and leave on medium heat to simmer with the lid on. Stir occasionally. Boil for about 15 minutes. Season with salt and pepper and remove from fire. Serve warm or chilled, as an appetizer, salad or side dish to meat.