Braised Leeks And Mushrooms

1. 1

   Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.

2. 2

   Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.

3. 3

   Rinse under cold water; drain well.

4. 4

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

5. 5

   Melt butter in a large nonstick skillet over medium-high heat.

6. 6

   Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.

7. 7

   Add broth mixture.

8. 8

   Cover, reduce heat, and simmer 15 minutes or until leeks are tender.

9. 9

   Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.