Ingredients for Mushroom And Leek Sauce
- Olive Oil
- 2 cloves minced garlic
- Red Chile
- 200g sliced leeks
- Plain Flour
- 250g sliced mushrooms
- 200ml evaporated milk
- Fresh Flat Leaf Parsley
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How to Make Mushroom And Leek Sauce
- Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
- Add 2 cloves of minced garlic, 1/2 teaspoon of chili flakes (or to taste), and 200g of sliced leeks.
- Cook, stirring frequently, for 3-4 minutes, or until the leeks are softened.
- Stir in 1 tablespoon of all-purpose flour and cook for 1 minute, stirring constantly.
- Increase the heat to high and add 250g of sliced mushrooms.
- Cook, stirring occasionally, for 3 minutes, or until the mushrooms are tender.
- Gradually whisk in 200ml of evaporated milk, stirring continuously to prevent lumps.
- Bring the sauce to a boil, then reduce the heat to medium.
- Simmer for 4 minutes, or until the sauce has thickened to your desired consistency.
- Stir in 2 tablespoons of chopped fresh parsley.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over your favorite steak or other grilled meats. Enjoy!
- Optional: Garnish with extra parsley and a drizzle of cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
27g
Carbs
6g
