Braised Leeks and Mushrooms

when we made this, we wanted a little more flavor. So we doubled the tomato paste, added about a half cup of dark beer, some red pepper flakes, and some worcestershire sauce and 2 cloves minced garlic.

• http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222296

Great over mashed potatoes

• 6 leeks (about 3 pounds)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 2 teaspoons butter
• 2 cups quartered mushrooms (about 5 ounces)

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 sauté 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.