Wild Mushroom and Leek Stroganoff
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3 Tbspvegetable oil
1 lbleeks, white part only, 1/4" slices
8 ozwhite mushrooms, sliced
6 ozportobello mushrooms, cut in 3/4" slices
3 ozoyster mushrooms, chopped
1 cred wine, dry burgundy
2 Tbsptomato paste
1/8 tspfreshly ground pepper
How to Make Wild Mushroom and Leek Stroganoff
- Heat oil in a large pot over low heat until hot. Add leeks and saute for about 10 minutes (or until soft)
- Add mushrooms; increase the heat to medium, and cook 5, stirrring frequently.
- Stir in red wine, Madeira, tomato paste, salt and pepper.; bring to a boil. Reduce heat to low; cover, and simmer 15 minutes.
- Remove cover and simmer 15 additional minutes. Serve over mashed potatoes.