Roasted Portobellos and Pan-Braised Leek

You can make either of these by itself; I'm combining them to simplify things for myself.

3 portobello mushrooms
1/4 C olive oil
salt and freshly ground pepper

Preheat the oven to 350 degrees (perhaps while you're baking some mushroom pecan pate).  Brush the caps on both sides with the olive oil, and sprinkle each side with the salt and pepper.  Put the caps in a baking dish and roast until they are completely tender (20-25 mins).  When they're cool enough to handle, slice them into thin, 1/8-inch-thick slices at an angle.

Pan-braised leek

1 medium leek, white and pale green part only, sliced in half, rinsed thoroughly, and then sliced thinly.
1 Tbsp olive oil
salt and freshly ground pepper
1/4 C white wine

Heat the olive oil in a skillet over medium heat.  Add the leek and a pinch of salt and pepper, and cook until it's soft, about 10 minutes.  Add the wine and then cook some more until most of the liquid evaporates.  Remove from the heat to cool.  Now you've got most of a bottle of white wine left over, and no need to save it for cooking.  What ever shall you do?