Braised Leeks and Mushrooms

Ingredients

• 3 leeks


• 1 cup fat-free beef broth


• 1 tablespoon tomato paste


• 1/4 teaspoon salt


• 1/4 teaspoon dried thyme


• 1/8 teaspoon black pepper


• 1 1/2 teaspoons butter


• 2 cups quartered mushrooms

Directions

1. 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.


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


3. 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.

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