Braised Leeks And Mushrooms Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dry sherry or apple juice,
1 tsp: Olive oil,
5 cup: Thinly sliced leeks, well washed
1 cup: Sliced chanterelles or other wild mushrooms,
1 tsp: Fresh orange juice,
1/2 tsp: Grated orange peel,
1 tbsp: 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 on Sep
20, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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.
Source from luhu.jp