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Creamy Leek Mushrooms



  • 1.

    Remove stalks from field mushrooms and sauté the whole thing in butter (don’t fully cook just soften on both sides). Once browned, place in an oven tray ready for stuffing.

  • 2.

    Chop stalks and button mushroom together sauté well with 1/2 butter 1/2 olive oil.

  • 3.

    Add sliced leeks and cook until just soft, then add wine, bay leaf, reduce the wine then add cream and reduce further, about 5-10 minutes.

  • 4.

    Add in capers and chopped parsley then pour mix into field mushrooms, top with cheese and bake for 2 minutes at 250C or until cheese melts.


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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Creamy Leek Mushrooms.


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