Creamed Leeks and Mushrooms Recipe

Creamed Leeks and Mushrooms picture


Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Leeks2 Pound, trimmed, split lengthwise and sliced into 1/2 inch thick pieces (900 gram)
 Small button mushrooms8 Ounce, cleaned (225 gram)
 Butter/Margarine2 Ounce (50 gram)
 Lemon juice2 Tablespoon
 Plain flour1 Tablespoon
 Stock1⁄2 Pint (300 milliliter)
 Single cream2 Tablespoon
 Finely chopped parsley1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1174 Calories from Fat 504

% Daily Value*

Total Fat 58 g88.5%

Saturated Fat 33.7 g168.7%

Trans Fat 0 g

Cholesterol 144.1 mg

Sodium 984.9 mg41%

Total Carbohydrates 152 g50.7%

Dietary Fiber 19.3 g77.1%

Sugars 40 g

Protein 29 g57%

Vitamin A 343.6% Vitamin C 224.3%

Calcium 60.2% Iron 114.5%

*Based on a 2000 Calorie diet


1. In a sauce pan, melt 10 gms butter.
2. Add mushrooms and lemon juice and mix well. Cover and cook on a medium flame for 3 to 4 minutes or till mushrooms soften. Keep aside.
3. In a large sized sauce pan, melt 40 gms butter.
4. Add leeks and mix well. Cover and cook on a low flame for 10 minutes or till leeks soften.
5. Add flour and mix well.
6. Add stock, mix well and bring to boil.
7. Once boiled, reduce flame and cook for 1 to 2 minutes.
8. Add cooked mushrooms along with pan juices and mix well.
9. Remove off flame, add cream and parsley. Mix well.

10. Transfer on to a serving platter and serve warm.