Braised Leeks and Mushrooms

Directions

1. 1
   Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
2. 2
   Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces. Rinse under cold water; drain well.
3. 3
   Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
4. 4
   Melt butter in a large nonstick skillet over medium-high heat.
5. 5
   Add leeks and mushrooms, and saut 6 minutes or until the vegetables are lightly browned.
6. 6
   Add broth mixture. Cover, reduce heat, and simmer 15 minutes or until leeks are tender. Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.