6 medium leeks
1/4 cup vegetable oil
1 cup each oyster, portobello and shiitake mushrooms, stemmed and sliced
1/2 cup unsalted butter
2 tablespoons white truffle butter
salt and freshly ground black pepper
Cut off all but 1 inch of the green part of the leek and discard; the leeks should be about 6 inches long. Make a cut the length of each leek going halfway through, to open it up. Soak leeks in cold water, changing the water a few times, and then hold them 1 at a time under cold running water to get rid of any dirt. Dip the leeks in oil and season with salt and pepper. With the cut side facing up, put the leeks on the grill (or under a broiler) and cook for about 5 to 7 minutes, or until well charred. Remove the black outer leaves and slice crosswise a 1/4-inch thick— set aside.
Heat unsalted butter in a large pan on medium temperature. Add mushrooms and season with salt and pepper. Toss and cook on high heat until the butter is absorbed and the mushrooms have wilted. Add the leeks to the mushrooms and slowly stir in the truffle butter until melted. Serve immediately. Serves 6.
