Braised Leeks and Mushrooms
- 1/4 c Dry sherry or apple juice
- 1 ts Olive oil
- 5 c Thinly sliced leeks; well
- -washed
- 1 c Sliced chanterelles or other
- -wild mushrooms
- 1 ts Fresh orange juice
- 1/2 ts Grated orange peel
- 1 tb Cider vinegar
- Salt
- Ground black pepper
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 on Sep
20, 1998, converted by MM_Buster v2.0l.
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
20, 1998, converted by MM_Buster v2.0l.
