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Braised Leeks and Mushrooms


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15 mins
20 mins
Braised Leeks and Mushrooms



  • 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



  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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