Braised Leeks and Mushrooms

  • dory92064 Posted: 01/24/09
    Worthy of a Special Occasion

    Very easy to prepare and delivers a deep, rich flavor -- which is great for the mushrooms, but the delicate flavor of the leeks is lost. Other recipes I have for leeks use cream and white wine which I think is much better. But still this recipe is good and I would make again; I used a mixed of brown mushrooms and shitake mushrooms which are 'earthy', so I might try using only white button mushrooms to mellow the flavor. Served with grilled steak and CL Creamy Herb Mashed Potatoes -- although I think the leeks would be good served over pasta.

  • VirginiaLaurie Posted: 04/26/09
    Worthy of a Special Occasion

    Very tasty! The subtle sweetness of the leeks comes through nicely. I substituted homemade chicken broth and used Baby Bella mushrooms. I'll keep this recipe on hand.

  • KwiBaum05 Posted: 01/10/10
    Worthy of a Special Occasion

    I used baby portobello mushrooms which were frozen so it was very watery. Next time i'll saute the mushrooms first to cook down the liquid. My husband suggested adding 1 tsp of fennel seeds and it really made a big difference to the complexity of taste! We'll make it again as it was an interesting way to eat leeks.

  • megbaumslp Posted: 05/21/14
    Worthy of a Special Occasion

    Very yummy! Even my 7 year old loved it!

advertisement

More From Cooking Light