Ingredients
4 pounds medium leeks (white and light green portions only), thinly sliced (about 8 cups)1 pound sliced fresh mushrooms2 tablespoons olive oil1/4 cup sherry or reduced-sodium chicken broth1/2 cup reduced-sodium chicken broth1 tablespoon balsamic vinegar1 teaspoon orange juice1/2 teaspoon grated orange zest1/4 teaspoon salt1/4 teaspoon minced fresh thyme or dash dried thyme1/8 teaspoon pepper
Preparation
In a Dutch oven, cook leeks and mushrooms in oil in batches over medium heat until tender, stirring occasionally, 15-20 minutes. Return all to the pan. Add sherry, stirring to loosen browned bits from bottom of pan.
Stir in the remaining ingredients; cook and stir until liquid is almost evaporated, 10-15 minutes.
