Braised Leeks And Mushrooms - cooking recipe

Ingredients

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

Preparation

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