Braised Leeks And Mushrooms |
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Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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.
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