Recipe by Bruce Aidells and Nancy Oakes, January 2005, Bon Appetit
3 tablespoons butter
1 cup thinly sliced leek (white and pale green parts only; about 1 medium)
2 garlic cloves, minced
8 ounces crimini mushrooms, sliced (or other fresh mushrooms)
8 cups pea tendrils, left intact
Melt butter in large nonstick skillet over medium-low heat. Add leek; cover and cook until leek is soft but not brown, stirring often, about 7 minutes. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.
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