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Silverbeet and Mushroom Mead Sauté

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    Silverbeet and Mushroom Mead Sauté

    3 tsp (15 ml) extra-virgin olive oil
    2 leeks, cleaned well, cut in half and chopped
    3 shallots, thinly sliced
    2 garlic cloves, minced
    225 g wild mushrooms such as chanterelles, sliced
    1/4 cup (60 ml) dry mead
    1 bunch silverbeet, stems removed, chopped
    Pinch of salt

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    Heat oil in skillet. Add leeks, shallots and garlic; cook, stirring occasionally, for about 5 minutes or until vegetables have softened. Add mushrooms and mead and cook for another 5 minutes. Add silverbeet and salt; cook just until silverbeet is wilted.

    Serves 4.

    Each serving contains: 400 kilojoules; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 96 mg salt

    source: "The Mead Renaissance", alive Australia #11, autumn 2012

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    Silverbeet and Mushroom Mead Sauté

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