Wine Braised Leeks With Red Pepper Shiitakes Recipes

LEEKS IN RED WINE

Leeks in Red Wine image

Yield makes 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter, extra virgin olive oil, or a combination
4 leeks, trimmed and cleaned (page 465)
Salt and black pepper to taste
2 cups good-quality red wine
2 tablespoons beef stock or chicken stock, preferably homemade, or water

Steps:

Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
Add the wine and stock and bring to a boil. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily. Cook until the leeks are tender, 20 to 30 minutes.
Use a slotted spoon to transfer the leeks to a platter. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup. Pour it over the leeks and serve immediately or serve at room temperature or cold.
Leeks in White Wine (Germany)
A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock. Finish with the juice of 1/2 lemon.

WINE BRAISED LEEKS WITH RED PEPPER & SHIITAKES

Wine Braised Leeks With Red Pepper & Shiitakes image

This is a very elegant side dish which allows the natural flavors to shine through. I believe this recipe came from Nava Atlas.

Provided by Mindelicious

Categories Peppers

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 large leeks (or 3 medium)
1 tablespoon light olive oil
1/2 cup dry white wine
4 ounces fresh shiitake mushrooms, cleaned, stemmed, and sliced
2 medium red bell peppers, cut into narrow strips
salt and pepper

Steps:

Trim away the bottom and the large green leaves of the leeks. Use the white and lightest green parts of the leek. Cut them down the center lengthwise and then chop into 1/4 inch thick slices. Rinse.
Heat oil in large skillet and add the leeks and half of the white wine. Cook, covered, for 8-10 minutes until the leeks have softened.
Add the mushrooms, bell peppers, and the remaining wine. Cook, covered for 6-8 minutes until the mushrooms are wilted and the peppers are tender-crisp. Season to taste with salt & pepper, Enjoy!

Nutrition Facts : Calories 112.7, Fat 3.8, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 14.7, Fiber 2.6, Sugar 5.7, Protein 1.7

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