Best 10 Mushroom And Leek Sauté Recipes

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Indulge in a culinary journey with our exquisite Mushroom and Leek Sauté, a symphony of earthy flavors that will tantalize your taste buds. This delectable dish features a harmonious blend of tender mushrooms and aromatic leeks, sautéed to perfection in a rich and flavorful sauce. Accompany this savory creation with any of the three tempting recipes included in this article: a creamy risotto, a flaky puff pastry tart, or a hearty pasta dish. Embark on this culinary adventure and savor the delightful flavors of the Mushroom and Leek Sauté, masterfully crafted to satisfy your cravings.

Let's cook with our recipes!

CREAMY MUSHROOM AND LEEK PASTA



Creamy Mushroom and Leek Pasta image

If you haven't tried leeks, they have the texture of artichoke when cooked and a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this pasta.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 11

2 Tbsp olive oil
2 large leeks (stems removed, thinly sliced)
1/2 lb mushrooms (white or brown will do just fine)
3 garlic cloves (pressed)
1/2 cup reduced sodium chicken broth
1 1/2 cups heavy whipping cream
2 Tbsp chopped Dill (fresh or frozen (use parsley if you don't have access to dill))
1/2 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
Parmesan to serve
12 oz of your favorite pasta (cooked in salted water according to package instructions, drained & rinsed.)

Steps:

  • Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
  • Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
  • Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
  • Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
  • Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
  • Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
  • Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)

LEEK AND MUSHROOM SAUTé



Leek and Mushroom Sauté image

The delicately-mild onion flavor of the leek and the earthy, nutty flavor of the mushrooms is such a delicious combination. This is a quick and easy side dish that will be the perfect complement to your favorite meal.

Yield serves 2

Number Of Ingredients 9

1 leek
2 tablespoons olive oil
1 (3.5 oz) package brown beech mushrooms
1 (3.5 oz) package maitake mushrooms
1/2 teaspoon garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/2 teaspoon fresh rosemary, finely minced
1 tablespoon Parmesan cheese, grated

Steps:

  • Chop off the green top part of the leek and the root off the bottom. Slice into 1/8-inch slices. Rinse in cold water to remove any soil. Pat dry. Heat a cast iron skillet or sauté pan on medium heat. Add in the oil and heat until oil begins to smoke. Lay the slices of leek flat on the skillet and caramelize, about 5 minutes. Toss in the mushrooms, garlic, salt and pepper and cook until mushrooms are tender about 10 to 15 minutes. Add in rosemary and cook until fragrant, about 30 seconds. Pour onto a plate and dust with Parmesan cheese.

MUSHROOM AND LEEK SAUTé



Mushroom And Leek Sauté image

Provided by Mark Bittman

Categories     Mushroom     Appetizer     Side     Sauté     Quick & Easy     Leek     Tarragon     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

Steps:

  • Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE



Cajun Sirloin with Mushroom Leek Sauce image

In 30 minutes you'll have a restaurant-quality steak with a bold Cajun flair. The best part? You can skip the drive, the wait and the bill! -Joshua Keefer, Delaware, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 beef top sirloin steak (1-1/4 pounds)
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1/2 pound sliced assorted fresh mushrooms
1 medium leek (white portion only), halved and sliced
1 tablespoon butter
1 teaspoon minced garlic
1-1/2 cups dry red wine or reduced-sodium beef broth
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

Nutrition Facts : Calories 325 calories, Fat 16g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 976mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

  • Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  • Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
  • Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
  • Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  • To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

SAUTEED LEEKS, MUSHROOMS & ONIONS



Sauteed Leeks, Mushrooms & Onions image

This is a quick, easy, tasty combination. Serve as a side dish with sausages, a roast, with eggs or even BBQ. I like my veggies still crisp but if you want them soft cook leeks longer

Provided by Bergy

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup onion, chopped
1 1/2 cups mushrooms, cleaned and sliced
2 cups leeks, cleaned,1/4 inch slice,white part and the start of the green only
1 teaspoon dry oregano
salt and pepper
vegetable oil cooking spray

Steps:

  • Spray a non stick skillet with oil.
  • Saute the onions until tender and starting to brown.
  • Add Mushrooms and continue cooking for apprx 3 minutes.
  • Add leeks, salt, pepper& oregano.
  • Saute a further 8 minutes (if you like your veggies very soft cook longer).

Nutrition Facts : Calories 50.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 11.2, Fiber 1.9, Sugar 4, Protein 2

MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Categories     Soup/Stew     Mushroom     Quick & Easy     Lunch     Leek     White Wine     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 cups, serving 2

Number Of Ingredients 6

2 medium leeks
3/4 pound mushrooms
2 tablespoons unsalted butter
1/4 cup dry white wine
a 14 1/2-ounce can chicken broth
1 tablespoon chopped fresh chives

Steps:

  • Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
  • Serve soup sprinkled with chives.

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

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!

Tips:

  • Choose small mushrooms for this dish: Baby bella or cremini mushrooms hold their shape better than large mushrooms when sautéed.
  • Slice the mushrooms evenly: This ensures that they cook evenly.
  • Use a large skillet: This will give the mushrooms and leeks enough space to spread out and cook evenly.
  • Cook the mushrooms and leeks over medium-high heat: This will help to caramelize the mushrooms and leeks and develop their flavor.
  • Season the mushrooms and leeks with salt and pepper: This will enhance their flavor.
  • Add a splash of white wine or dry sherry: This will help to deglaze the pan and add a touch of acidity to the dish.
  • Serve the mushrooms and leeks immediately: This is when they are at their best.

Conclusion:

This sautéed mushroom and leek recipe is a quick and easy side dish that is perfect for any occasion. It is simple to make and can be enjoyed by people of all ages. The mushrooms and leeks are cooked in butter and seasoned with salt and pepper. A splash of white wine or dry sherry adds a touch of acidity and depth of flavor. This dish can be served as a side dish or as a main course. It is also a great addition to a vegetarian or vegan meal.

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