Wine-Braised Leeks, Red Peppers, And Shiitake Mushrooms

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* Exported from MasterCook *

 

Wine-Braised Leeks, Red Peppers, And Shiitake Mushrooms

 

Recipe By : Pasta East to West by Nava Atlas, page 180

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large leeks -- or 3 medium

1 tablespoon extra-virgin olive oil

1/2 cup dry white wine

4 ounces fresh shiitake mushrooms -- wiped clean

stemmed and sliced

2 medium red bell peppers

cut into narrow 2-inch strips

Salt and freshly ground black pepper

 

4 to 6 servings

 

This a simple and tasty side dish that complements most any type of pasta dish.

 

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 stir-fry pan. Add the leeks and 1/4 cup

of the wine. Cover and cook, stirring occasionally, until the leeks have

softened, about 8 to 10 minutes.

 

Add the mushrooms, bell peppers, and the remaining 1/4 cup of wine. Cover

and cook until the mushrooms have wilted and the bell peppers are

tender-crisp, about 6 to 8 minutes more. Season to taste with salt and

pepper, and serve at once.

 

Calories: 112, Carbohydrate: 13 g, Total Fat: 2 g, Cholesterol: 0 g,

Protein: 1 g, Sodium: 15 mg

 

 

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