Best 2 Leek And Mushroom Sauce Low Fat Recipes

**Indulge in Culinary Delights: A Journey Through a Symphony of Flavors with Leek and Mushroom Sauce**

Embark on a culinary journey with a delectable low-fat leek and mushroom sauce, a symphony of flavors that will tantalize your taste buds. This versatile sauce offers a delightful balance of savory and umami notes, boasting a rich, creamy texture that complements a variety of dishes. Join us as we explore the diverse recipes featured in this article, each showcasing the versatility of this flavorful creation. From pasta dishes to meat and seafood entrees, these recipes promise an unforgettable culinary experience. Prepare to be amazed as you discover the transformative power of this low-fat sauce, sure to elevate your meals to new heights.

Here are our top 2 tried and tested recipes!

LEEK AND MUSHROOM SAUCE (LOW FAT)

Leek and Mushroom Sauce (Low Fat) image

Make and share this Leek and Mushroom Sauce (Low Fat) recipe from Food.com.

Provided by Outta Here

Categories Sauces

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cremini mushrooms, thinly sliced (about 2 1/2 cups)
1 medium leek, thinly sliced crosswise (white part only)
2 teaspoons olive oil
1/2 cup fat-free chicken broth
1/2 teaspoon cornstarch
1/4 cup nonfat sour cream
1/2 teaspoon lemon juice
1/4 teaspoon dried tarragon
salt, to taste
ground black pepper, to taste

Steps:

Heat oil in a non-stick skillet over medium heat. Add mushrooms and leeks and cook about 4 minutes, stirring, until the leeks are tender.
In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. Bring to a simmer and cook until thickened.
Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.
Season with salt and pepper, to taste.
Serve over cooked chicken breasts or fish.

LOW-FAT LEEK AND MUSHROOM SAUCE

Low-fat Leek and Mushroom Sauce image

Serve over cooked chicken breasts or fish.

Provided by Mikekey *

Categories Other Sauces

Time 30m

Number Of Ingredients 10

Ingredients

6 oz cremini mushrooms, thinly sliced (about 2 1/2 cups)
1 medium leek, washed and thinly sliced (white part only)
2 tsp olive oil
1/2 c fat-free chicken broth
1/2 tsp cornstarch
1/4 c low-fat sour cream
1/2 tsp lemon juice
1/2 tsp dried tarragon
salt, to taste
ground black pepper, to taste

Steps:

1. Heat oil in a non-stick skillet over medium heat. Add mushrooms and leeks and cook about 4 minutes, stirring, until the leeks are tender.
2. In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. Bring to a simmer and cook until thickened.
3. Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.
4. Season with salt and pepper, to taste.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sauce.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from steaming and becoming soggy.
Cook the mushrooms until they are browned and caramelized. This will give them a delicious, earthy flavor.
Use a low-fat milk or cream to make the sauce. This will help to keep the sauce light and creamy without adding a lot of fat.
Season the sauce to taste. Use salt, pepper, and other herbs and spices to create a sauce that is flavorful and balanced.
Serve the sauce over your favorite pasta, rice, or vegetables. It can also be used as a dipping sauce for bread or crackers.

Conclusion:

This leek and mushroom sauce is a delicious and versatile recipe that is perfect for a variety of dishes. It is easy to make and can be tailored to your own preferences. Whether you are looking for a light and healthy sauce or a rich and creamy sauce, this recipe has you covered. So next time you are looking for a new sauce to try, give this leek and mushroom sauce a try. You won't be disappointed!