Best 4 Mushroom And Leek Sauce Recipes

Indulge in the symphony of flavors that is mushroom and leek sauce, a culinary masterpiece that elevates simple dishes to new heights. This versatile sauce, brimming with umami richness from earthy mushrooms and the subtle sweetness of leeks, transforms everyday meals into extraordinary experiences. Whether you're a seasoned chef or a home cook seeking culinary adventures, this sauce is your passport to a world of taste sensations.

**Mushroom and Leek Sauce: A Culinary Journey Through Taste and Texture**

Embark on a culinary journey with our curated collection of mushroom and leek sauce recipes, each offering a unique symphony of flavors. Discover the classic combination of sautéed mushrooms and leeks in a creamy sauce, a perfect accompaniment to grilled meats or roasted vegetables. For a lighter touch, try our dairy-free version, where vegetable broth replaces cream, showcasing the natural flavors of the mushrooms and leeks.

Craving something a bit more decadent? Our creamy mushroom and leek sauce, enriched with cream and Parmesan cheese, is the epitome of rich and luxurious. This sauce is a match made in heaven for pasta dishes, adding a touch of elegance to any gathering.

For a vegan twist, our plant-based mushroom and leek sauce relies on coconut milk to create a velvety smooth and flavorful sauce. This dairy-free delight is a testament to the versatility of this classic combination, proving that plant-based cuisine can be just as indulgent and satisfying.

No matter your dietary preferences or culinary skills, our collection of mushroom and leek sauce recipes guarantees a taste adventure that will leave you craving more. So, gather your ingredients, prepare your taste buds, and let the symphony of flavors begin!

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM AND LEEK SAUCE

Mushroom and Leek Sauce image

This is a lovely sauce that enhances any cut of steak ....it's from my favourite magazine, "Super Food Ideas", August 2003 edition. And it's easy, too!

Provided by NotQuiteVegetarian

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 cloves garlic, crushed
1 small red chile, deseeded, finely chopped
1 leek, halved, thinly sliced
1 tablespoon plain flour
400 g mushrooms, sliced
375 ml evaporated milk
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Heat oil in a non stick frying pan over medium heat.
Add garlic, chili and leek.
Cook, stirring for 3 to 4 minutes or until soft.
Add flour and cook for 1 minute.
Increase heat to high and add mushrooms.
Cook, stirring for 3 minutes or until tender.
Add evaporated milk gradually, stirring.
Bring to the boil.
Reduce heat to medium and simmer for 4 minutes or until thickened.
Stir in parsley.
Season with salt and pepper.
Enjoy!

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.

GNOCCHI WITH CREAMY-MUSHROOM AND LEEK SAUCE

Gnocchi With Creamy-Mushroom and Leek Sauce image

Make and share this Gnocchi With Creamy-Mushroom and Leek Sauce recipe from Food.com.

Provided by hard62

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g mushrooms, sliced (such as oyster and Swiss brown)
1 cup chicken stock, no added salt
2 (375 g) gnocchi
1 leek, sliced
1 tablespoon olive oil
1 tablespoon cornflour
1 tablespoon fresh thyme, chopped
3 garlic cloves, crushed
375 ml evaporated low-fat milk

Steps:

Place a large saucepan of hot water on medium heat, cover and bring to the boil. Heat oil in a frying pan, add garlic and leek, and cook over medium heat for 5 minutes or until soft.
Add mushrooms and stock, and cook for 10 minutes or until mushrooms have absorbed most of the stock. Stir in 1 cup of the evaporated milk.
Blend cornflour with remaining milk, add to the pan, bring to the boil, and stir constantly until sauce thickens. Add thyme, stirring, and season with salt and pepper.
Add gnocchi to the boiling water and cook for 5 minutes or until gnocchi float to the surface. Remove from heat and drain well. Serve with creamy sauce.

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: The better the ingredients, the better the sauce will be. Choose fresh, firm mushrooms and leeks, and use a good quality butter and white wine.
Don't overcrowd the pan: When cooking the mushrooms and leeks, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will result in a watery sauce.
Cook the mushrooms and leeks until they are soft: The mushrooms and leeks should be cooked until they are soft and tender. This will help to release their flavor and create a rich, flavorful sauce.
Use a good quality white wine: The white wine used in the sauce should be a dry, white wine. A good Sauvignon Blanc or Chardonnay will work well.
Season the sauce to taste: The sauce should be seasoned to taste with salt and pepper. You can also add a pinch of dried thyme or oregano for extra flavor.
Serve the sauce immediately: The sauce is best served immediately after it is made. It can be served over pasta, chicken, fish, or vegetables.

Conclusion:

Mushroom and leek sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. The tips in this article will help you make the best possible mushroom and leek sauce. So next time you're looking for a flavorful and easy-to-make sauce, give this one a try. You won't be disappointed!