Braised Leeks And Mushrooms

  • Prep Time: 5 mins
  • Total Time: 32 mins
  • Servings: 4
  • Ingredients

  • 6leeks
  • 1cupnonfat beef broth
  • 1tablespoontomato paste
  • 1/4 teaspoonsalt
  • 1/4 teaspoondried thyme
  • 1/8 teaspoonblack pepper
  • 1 1/2 teaspoons butter or 1 1/2 teaspoonsmargarine
  • 2cupsmushrooms, quartered
  • Directions

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

  • “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!”

  • “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. “

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