Source: dLife

Braised leeks and mushrooms.

Servings

0.25 cup cooking sherry (dry)
1 tsp olive oil
40 oz fresh leeks (thinly sliced)
1 cup fresh mushroom slices (chanterelle or shiitake)
1 tsp orange juice
0.5 tsp grated orange peel
1 tbsp apple cider vinegar (unfiltered)
1 pinch salt and pepper (to taste)

1 Combine sherry and oil in a large skillet over medium-high heat.
2 Heat to simmer and then add leeks.
3 Saute, stirring frequently every 3 minutes.
4 Add mushrooms and saute 5 minutes.
5 Stir in orange juice, orange peel, and vinegar.
6 Remove from heat.
7 Add seasonings and serve warm.

If using shiitake mushroooms, be sure to use only the caps. The stems are usually tough, reserve them to make stock. Hint: To prepare leeks, slice in half lengthwise. Wash well, making sure to remove the dirt that often is lodged between layers.