Vegetarians recipes
Wine-Braised Leeks With Red Peppers And Shiitakes
2 large leeks - (or 3 medium)
1 tablespoon light olive oil
1/2 cup dry white wine -- divided
4 ounces fresh shiitake mushrooms -- wiped clean,
stemmed and sliced
2 medium red bell peppers -- cut narrow 2" strips
Salt -- to taste
Freshly-ground black pepper -- to taste

Trim away the bottoms and large green leaves of the leeks. Use the white and palest green parts only. Cut the leeks lengthwise down the center, then into 1/4-inch-thick slices. Transfer to a colander and rinse well until all grit is removed.

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the leeks and half of the wine. Cook, covered, for 8 to 10 minutes, stirring occasionally, until the leeks have softened. Add the mushrooms, bell peppers, and the remaining wine. Cook, covered, for 6 to 8 minutes more, or until the mushrooms have wilted and the bell peppers are tender-crisp.

Season to taste with salt and pepper and serve at once.

This recipe yields 4 to 6 servings.


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