Ingredients:
1/2 Cup(s) Sherry
1 Teaspoon(s) Thinly sliced Yukon potatoes
5 Cup(s) Leeks, well washed
1 Cup(s) Wild mushrooms, sliced
2 Cup(s) Green beans, cut into
1 Teaspoon(s) Straw mushrooms
1/2 Teaspoon(s) Orange peel, grated
1 Tablespoon(s) Cider vinegar |
Directions: In a large skillet, heat sherry & oil over medium high heat. Add
leeks & cook, stirring frequently, for 3 minutes.
Add mushrooms & beans. Saute until the mushrooms begin to exude
moisture, about 5 minutes. Stir in the remaining ingredients &
remove from heat. Serve warm.
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