Low Fat Leek And Mushroom Sauce Food

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
• Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
• Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

CREAMY MUSHROOM AND LEEK PASTA

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 :)

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

MUSHROOM AND LEEK SOUP

Steps:

• In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
• Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

CHEESY POTATO, LEEK AND MUSHROOM GRATIN

Steps:

• Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat. Stir in mushrooms and sauté until almost tender, 4 to 6 minutes. Stir in garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat. Stir in leeks and thyme and sauté until leeks are tender and beginning to brown, 7 to 9 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish . Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend. Layer ⅓ of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then ¾ cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over, sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

LOW-FAT LEEK AND MUSHROOM SAUCE

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.

LEEK AND MUSHROOM SAUCE (LOW FAT)

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.

SPRING LEEK AND MUSHROOM GRATIN

Steps:

• Preheat oven to 375°F. Bring a large pot of water to a boil and fill a bowl with ice water. Add leeks to boiling water and cook for 3 minutes. Shock the leeks by transferring to the ice-water bath. Drain and slice leeks in half lengthwise.
• Heat oil in an oven-safe cast-iron skillet or cocotte over medium heat. Add mushrooms and cook 3 to 5 minutes, stirring occasionally, until golden and slightly tender. Season with 1/4 tsp. salt and transfer mushrooms to a bowl.
• Add butter and garlic to pan; cook 1 minute. Sprinkle in flour and whisk continuously for 30 seconds. Gradually stream in milk, whisking constantly, until combined. Increase heat to bring mixture to a simmer; cook 2 to 3 minutes, until slightly thickened. Add mushrooms back to skillet, along with thyme, remaining 3/4 tsp. salt, black pepper, and 1 tsp. lemon juice. Lay sliced leeks across the top of gratin, gently pressing to slightly submerge in milk mixture. Sprinkle breadcrumbs and Parmesan cheese overtop. Transfer to oven and bake for 35 to 40 minutes, until golden and bubbly.
• Squeeze remaining 1 tsp. lemon juice overtop and garnish with additional fresh thyme before serving.

CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE

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.

MUSHROOM AND LEEK SAUCE

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!