Wine Braised Leeks With Red Pepper Shiitakes Recipes

WINE BRAISED LEEKS WITH RED PEPPER & SHIITAKES

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!

LEEKS IN RED WINE

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.