Braised leeks and mushrooms

6 Servings

Ingredients

Quantity Ingredient
¼ cup Dry sherry or apple juice
1 teaspoon Olive oil
5 cups Thinly sliced leeks; well washed
1 cup Sliced chanterelles or other wild mushrooms
1 teaspoon Fresh orange juice
½ teaspoon Grated orange peel
1 tablespoon Cider vinegar
Salt
Ground black pepper

Directions

Heat sherry and oil over medium-high heat in 10-inch nonstick skillet. Add leeks; saute 3 minutes, stirring frequently. Add mushrooms; saute, stirring, 5 to 8 minutes or until mushrooms exude moisture. Stir in orange juice and peel, vinegar, and salt and pepper to taste. Yield: 6 to 8 servings. By Mary Carroll.

Recipe by: St. Louis Post-Dispatch 11/18/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 20, 1998, converted by MM_Buster v2.0l.

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