| 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 <nlberry@prodigy.net> on Sep
20, 1998, converted by MM_Buster v2.0l.
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