Braised Leeks and Mushrooms

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Braised Leeks and MushroomsRecipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
4 servings (serving size: 1/2 cup)


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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)


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.

Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.

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.

Created date

May 1999

Nutritional Information

Calories 144
Caloriesfromfat 14 %
Fat 2.2 g
Satfat 1 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 29.3 g
Fiber 2.9 g
Cholesterol 4 mg
Iron 4.6 mg
Sodium 204 mg
Calcium 115 mg