Leeky Boletus

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Ingredients

  • 5 boletes of any kind, 2 large leeks
  • olive oil
  • 1 glass white wine
  • salt to taste

Method

Cut the boletes up into bite-sized slices, clean and cut the leeks into fine rings. Fry all together in light (less fattening) oil, after 5 minutes add the wine. Add salt to taste before serving, serve very hot. The cooking time will be about 6–8 minutes.

In my dish (photographed) I used some of the red Leccinums that blacken when cooking, also some Boletus badius as well as real ceps.

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