Instructions: Heat sherry and oil over medium-high heat in 10-inch nonstick skillet. Add leeks; saute 3 minutes, stirring frequently. Add mushrooms; saute, stirring, 5 to 8 minutes or until mushrooms exude moisture. Stir in orange juice and peel, vinegar, and salt and pepper to taste.

Yield: 6 to 8
servings. By Mary Carroll.

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