Cook4me+ Roasted Leeks with Mushrooms

• 6 large leeks
• 3 tablespoons vegetable oil
• 1.5 onion(s), peeled and sliced
• 150 g lardons
• 400 g mushrooms, peeled and sliced
• 4 potato(es), peeled and cut into small cubes
• Salt and pepper, to taste

Prepare the ingredients.

Cut the greens of the leeks in two. Tie up the two pieces together, head to tail, to imitate a roast. Place the oil in the pan.

Brown the onions and bacon bits. Add and cook the mushrooms, so that they lose volume and shrink. Season with salt. Add the potatoes. Stir.

Remove 2/3 of this mixture. Arrange the roasted leeks by gradually putting back the mixture. Pour in a 1/2 cup of water.

Pressure cookingtime: 8 minutes

Serve the roasted leeks on a bed of vegetables and bacon bits.