Braised Leeks And Mushrooms

Submitted by Tarynne

• Ready In: 32mins
• Ingredients: 8
• Serves: 4

ingredients

• 6 leeks
• 1 cup nonfat beef broth
• 1 tablespoon tomato paste
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon black pepper
• 1 1⁄2 teaspoons butter or 1 1/2 teaspoons margarine
• 2 cups mushrooms, quartered

directions

1. Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
2. Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
3. Rinse under cold water; drain well.
4. Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
5. Melt butter in a large nonstick skillet over medium-high heat.
6. Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
7. Add broth mixture.
8. Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
9. Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

Reviews

[Paja9203]

This was a nice way to use leeks. The mushrooms, tomato paste, and broth added good flavour. Next time I think I would saute the mushrooms alone, then add the leeks with broth mixture for just a few minutes before uncovering and evaporating. To me, the leeks were overdone, but I tend to like my vegetables with some crispiness. So, I'm giving 5 stars because of the great flavour, and I will modify the cooking time to suit my own tastes next time. Thanks for a great recipe, Taryne!

 

[Jenny Sanders]

I reduced this to one third, which made a nice side dish of two servings, although I was a little heavy handed with the mushrooms. Easy and good.