Braised Leeks And Mushrooms

• 6 leeks
• 1 cup nonfat beef broth
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
• 2 cups mushrooms, quartered

1. Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
2. Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
3. Rinse under cold water; drain well.
4. Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
5. Melt butter in a large nonstick skillet over medium-high heat.
6. Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
7. Add broth mixture.
8. Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
9. Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

leeks, nonfat beef broth, tomato paste, salt, thyme, black pepper, butter, mushrooms

Taken from www.food.com/recipe/braised-leeks-and-mushrooms-25865 (may not work)