Braised Leeks and Mushrooms

3 leeks
1/2 cup fat-free beef broth
1/2 tablespoon tomato paste
1/8 teaspoon salt
1/8 teaspoon dried thyme
dash black pepper
3/4 teaspoons butter or stick margarine
1 cup quartered mushrooms

Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek. Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces. Rinse under cold water; drain well.

Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.

Melt butter in a large nonstick skillet over medium-high heat. Add leeks and mushrooms, and sauté 6 minutes or until the vegetables are lightly browned. 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.

Courtesy of Cooking Light