Wine-Braised Leeks With Red Peppers And Shiitakes
Categories: Vegetarian, Leek, Braised
2 large leeks (or 3 medium)
1 tablespoon of light olive oil
1 cup of dry white wine, divided
4 ounces of fresh shiitake mushrooms, wiped clean, stemmed and sliced
2 medium red bell peppers, cut narrow 2" strips
Salt, to taste
Freshly-ground black pepper, to taste |
Instructions: Trim away the bottoms and large green leaves of the leeks. Use the white and palest green parts only. Cut the leeks lengthwise down the center, then into 1/4-inch-thick slices. Transfer to a colander and rinse well until all grit is removed.eagertoread.com
Heat the oil in a large skillet or steep-sided stir-fry pan. Add the leeks and half of the wine. Cook, covered, for 8 to 10 minutes, stirring occasionally, until the leeks have softened. Add the mushrooms, bell peppers, and the remaining wine. Cook, covered, for 6 to 8 minutes more, or until the mushrooms have wilted and the bell peppers are tender-crisp.
Season to taste with salt and pepper and serve at once.
This recipe yields 4 to 6 servings.
Formatted for MC7 08-02-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: In A Vegetarian Kitchen at http://www.vegkitchen.c
Per Serving (excluding unknown items): 2 Calories; trace Fat (5.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable.
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