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Orange-Scented Leeks & Mushrooms

 Orange-Scented Leeks & Mushrooms
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
7 ServingsPrep: 20 min. Cook: 40 min.

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.

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Orange-Scented Leeks & Mushrooms (continued)

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.