mushroom and leek ragu

* 1 Tbs. garlic oil
* 1 lb. button mushrooms, chopped
* 2 medium leeks, white and pale green parts chopped
* 1 glass white or red wine
* 3/4 C 2% milk
* 1/4 C tomato paste
* 1/2 cup low-sodium vegetable broth
* 2 cloves garlic, minced (about 2 tsp.)
* 2 tsp. chopped fresh thyme
* 1/4 C fresh parsley

1. Heat 1 1/2 tsp. oil in skillet over medium-high heat. Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in wine, garlic and thyme, and cook 5 minutes. Season with salt and pepper.
2. add tomato paste, continue to add fluids, both broth and milk (like a risotto), alternately covering the pan while cooking on low. allow the mushroom and leek mixture to absorb the liquid little by little until it reaches desired tenderness.
3. Stir parsley into mixture.


Number of Servings: 4

Recipe submitted by SparkPeople user FICTIONALCARA.