Try this Braised Leeks and Mushrooms recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2 | ||
Calories from Fat: 2 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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