Sautéed Fennel, Leeks, And Mushrooms

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* Exported from MasterCook *

 

Sautéed Fennel, Leeks, And Mushrooms

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 230

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon reduced-fat margarine

2 tablespoons dry white wine

2 large leeks

white and palest green parts only

chopped and rinsed well

1 large fennel bulb

quartered and sliced

1 cup small white mushrooms -- sliced

1 scallion -- minced

2 tablespoons minced fresh parsley

2 tablespoons finely crushed walnuts

salt and freshly ground pepper -- to taste

 

6 servings

 

Though anise-flavored fennel is one of the vegetables I enjoy most, I

reserve its use primarily for special occasions. Along with leeks and

mushrooms, it makes a nice accompaniment to the pasta.

 

Heat the margarine and wine in a large skillet. Add the leeks and fennel

and sauté over moderate heat, stirring frequently, until golden. Add tiny

amounts of water if needed to keep the skillet moist. Add the mushrooms

and wine and continue to sauté until the mushrooms are just wilted. Stir

in the scallion, parsley and walnuts. Season to taste with salt and pepper

and serve.

 

Calories: 64 Carbohydrate: 8, Total fat: 2 g, Cholesterol: 0 g, Protein: 1

g, Sodium: 52 mg

 

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