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Wine-Braised Leeks With Red Peppers And Shiitakes: Date Added: 21 Nov 2009
Listed in: Vegetarian

2 large leeks - (or 3 medium)
1 tablespoon light olive oil
1/2 cup dry white wine -- divided
4 ounces 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

Cooking 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.

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.


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