Orange-Scented Leeks & Mushrooms Recipe

Orange-Scented Leeks & Mushrooms Recipe photo by Taste of Home

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This simple side is great for seasonal celebrations. The sherry and orange juice add a unique flavor twist that makes this dish special.—Carole Bess White, Portland, Oregon

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Orange-Scented Leeks & Mushrooms Recipe

Prep: 20 min. Cook: 40 min.

Yield: 7 Servings

20 40 60

Ingredients

4 pounds medium leeks (white and light green portions only), thinly sliced (about 8 cups)
1 pound sliced fresh mushrooms
2 tablespoons olive oil
1/4 cup sherry or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon minced fresh thyme or dash dried thyme
1/8 teaspoon pepper

Directions

In a Dutch oven, cook leeks and mushrooms in oil in batches over medium heat for 15-20 minutes or until tender, stirring occasionally. Return all to the pan. Add sherry, stirring to loosen browned bits from pan.
Stir in the remaining ingredients; cook and stir for 10-15 minutes or until liquid is almost evaporated. Yield: 7 servings.

Nutritional Facts 2/3 cup equals 215 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 180 mg sodium, 40 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Orange-Scented Leeks & Mushrooms in Taste of Home Christmas Annual Annual 2010, p101

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.