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

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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
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 7 servings


  • 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

Nutritional Facts

2/3 cup: 215 calories, 5g fat (1g saturated fat), 0 cholesterol, 180mg sodium, 40g carbohydrate (12g sugars, 5g fiber), 6g protein.


  1. 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.
  2. Stir in the remaining ingredients; cook and stir for 10-15 minutes or until liquid is almost evaporated. Yield: 7 servings.
Originally published as Orange-Scented Leeks & Mushrooms in Taste of Home Christmas Annual Annual 2010, p101

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