Orange-Scented Leeks & Mushrooms |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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This simple side is great for seasonal celebrations. The sherry and orange juice add a unique flavor twist that makes this dish special.Carole Bess White, Portland, Oregon Ingredients:
4 pounds medium leeks (white and light green portions only), thinly sliced (about 8 cups) |
1 pound sliced fresh mushrooms |
2 tablespoons olive oil |
1/4 cup sherry or reduced-sodium chicken broth |
1/2 cup reduced-sodium chicken broth |
1 tablespoon balsamic vinegar |
1 teaspoon orange juice |
1/2 teaspoon grated orange peel |
1/4 teaspoon salt |
1/4 teaspoon minced fresh thyme or dash dried thyme |
1/8 teaspoon pepper |
Directions:
1. In a Dutch oven, cook leeks and mushrooms in oil in batches over medium heat for 15-20 minutes or until tender, stirring occasionally. Return all to the pan. Add sherry, stirring to loosen browned bits from pan.
2. Stir in the remaining ingredients; cook and stir for 10-15 minutes or until liquid is almost evaporated. Yield: 7 servings.
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