| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Side, Dishes | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Dry sherry or apple juice |
| 1 | ts | Olive oil |
| 5 | c | Thinly sliced leeks; well washed |
| 1 | c | Sliced chanterelles or other wild mushrooms |
| 1 | ts | Fresh orange juice |
| 1/2 | ts | Grated orange peel |
| 1 | tb | Cider vinegar |
| Salt | ||
| Ground black pepper |
INSTRUCTIONS
Heat sherry and oil over medium-high heat in 10-inch nonstick skillet. Add leeks; saute 3 minutes, stirring frequently. Add mushrooms; saute, stirring, 5 to 8 minutes or until mushrooms exude moisture. Stir in orange juice and peel, vinegar, and salt and pepper to taste. Yield: 6 to 8 servings. By Mary Carroll. Recipe by: St. Louis Post-Dispatch 11/18/96 Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Sep 20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”