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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
  • 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 zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh thyme or dash dried thyme
  • 1/8 teaspoon pepper


  • In a Dutch oven, cook leeks and mushrooms in oil in batches over medium heat until tender, stirring occasionally, 15-20 minutes. Return all to the pan. Add sherry, stirring to loosen browned bits from bottom of pan.
  • Stir in the remaining ingredients; cook and stir until liquid is almost evaporated, 10-15 minutes.
Nutrition Facts
2/3 cup: 215 calories, 5g fat (1g saturated fat), 0 cholesterol, 180mg sodium, 40g carbohydrate (12g sugars, 5g fiber), 6g protein.

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