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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Braised Leeks and Mushrooms

Cooking Light MAY 1999

  • Yield: 4 servings (serving size: 1/2 cup)

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 14%
  • Fat: 2.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 29.3g
  • Fiber: 2.9g
  • Cholesterol: 4mg
  • Iron: 4.6mg
  • Sodium: 204mg
  • Calcium: 115mg
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Braised Leeks and Mushrooms recipe

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