Braised leeks and mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry sherry or apple juice |
| 1 | teaspoon | Olive oil |
| 5 | cups | Thinly sliced leeks; well washed |
| 1 | cup | Sliced chanterelles or other wild mushrooms |
| 1 | teaspoon | Fresh orange juice |
| ½ | teaspoon | Grated orange peel |
| 1 | tablespoon | Cider vinegar |
| Salt | ||
| Ground black pepper | ||
Directions
Heat sherry and oil over medium-high heat in 10-inch nonstick skillet. Add leeks; saute 3 minutes, stirring frequently. Add mushrooms; saute, stirring, 5 to 8 minutes or until mushrooms exude moisture. Stir in orange juice and peel, vinegar, and salt and pepper to taste. Yield: 6 to 8 servings. By Mary Carroll.
Recipe by: St. Louis Post-Dispatch 11/18/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 20, 1998, converted by MM_Buster v2.0l.