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    Home » Holidays and Entertaining » Jewish New Year

    Wine-Braised Leeks with Red Peppers and Shiitakes

    Published: Jun 30, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This naturally well-flavored side dish of sweet leeks and bell peppers (plus tasty shiitake mushrooms) goes well with just about any kind of simple plant-based protein entrée — tofu, tempeh, beans, or grains. Photos by Evan Atlas.

    Serves: 4 to 6

    • 2 large or 3 medium leeks
    • 1 tablespoon extra-virgin olive oil
    • ½ cup dry white wine, divided
    • 4 ounces fresh shiitake mushrooms,
      wiped clean, stemmed and sliced
    • 2 medium red bell peppers, cut into narrow, 2-inch strips
    • Several sliced basil leaves or 2 to 3 tablespoons minced parsley leaves
    • Salt and freshly ground pepper to taste

    Trim away the bottoms and large green leaves of the leeks. Use the white and palest green parts only. Cut the leeks lengthwise down the center, then into ¼-inch-thick slices. Transfer to a colander and rinse well until all grit is gone.

    Leeks with Bell Peppers and Shiitakes recipe

    Heat the oil in a large skillet or steep-sided stir-fry pan. Add the leeks and half of the wine. Cook, covered, for 8 to 10 minutes, stirring occasionally, until the leeks have softened.

    Add the mushrooms, bell peppers, and the remaining wine. Cook, covered, for 6 to 8 minutes more, or until the mushrooms have wilted and the bell peppers are tender-crisp.

    Stir in the basil or parsley. Season with salt and pepper and serve.

    Leeks with Bell Peppers and Shiitakes recipe

    • Here are more recipes for onions, garlic, and leeks.
    • Here are more recipes using bell peppers.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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