Braised Leeks and Mushrooms
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
How to Make It
Step 1
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.
Step 2
Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
Step 3
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.
McHortonheiser's Review
N/A
KwiBaum05's Review
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.
VirginiaLaurie's Review
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.
dory92064's Review
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.
megbaumslp's Review