Braised Leeks and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 leeks (about 3 pounds) |
1 cup fat-free 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 stick margarine |
2 cups quartered mushrooms (about 5 ounces) |
Directions:
1. 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.
2. Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
3. Melt butter in a large nonstick skillet over medium-high heat. Add leeks and mushrooms, and sauté 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.
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