Alive and Cooking

Creamy Leek Mushrooms

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250g of button mushrooms
6 large field mushrooms
2 leeks
2 bay leaves
1 splash of white wine
200 ml of cream
1/2 cup of curly parsley
10 capers
50g butter
extra virgin olive oil
50g of grated Gruyere/Cheddar cheese


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.

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

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.

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.

Creamy Leek Mushrooms