VT THX: Braised Leeks And Mushrooms

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* Exported from MasterCook *

 

Braised Leeks And Mushrooms

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 138

Serving Size : 6 Preparation Time :0:00

Categories : Menu 2 Side Dishes

Vegetables Vegetarian Times Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dry sherry

1 teaspoon olive oil

5 cups thinly sliced leeks -- (see Hint)

1 cup thinly sliced fresh wild mushrooms

such as chanterelle or shiitake caps

1 teaspoon fresh orange juice

1/2 teaspoon grated orange peel

1 tablespoon apple cider vinegar

Salt or herbal salt substitute -- to taste

freshly ground black pepper -- to taste

 

MAKES 6 SERVINGS

 

Wild mushrooms lend a distinct flavor to this dish. If using shiitake

mushrooms, take care to use only the caps. The stems are usually tough;

reserve them to make stock.

 

In a large skillet over medium-high heat, combine sherry and oil. Heat to

simmering, then add leeks. Saute, stirring frequently, 3 minutes. Add

mushrooms and saute 5 minutes, or until mushrooms exude moisture. Stir in

orange juice, orange peel and vinegar. Remove from heat. Add seasonings

and serve warm.

 

HELPFUL HINT: To prepare leeks, slice in half lengthwise. Wash well,

making sure to remove the dirt that often is lodged between layers.

 

Per Serving: 24 Calories; 0g Protein; 1g Fat; 2g Carbohydrates; 0mg

Cholesterol; 1mg Sodium; 0g Fiber.

 

 

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