1 1/2 teaspoons butter or 1 1/2 teaspoonsmargarine
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.
“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. “