Best 2 Leek And Mushroom Sauce Low Fat Recipes

In the pursuit of a healthier lifestyle, individuals seeking a low-fat alternative to the classic leek and mushroom sauce can find solace in this article. With a careful selection of ingredients and a focus on simple cooking techniques, it is possible to create a flavorful and satisfying sauce that is both nutritious and delectable. This comprehensive guide will equip readers with the knowledge and inspiration to prepare a low-fat leek and mushroom sauce that will transform their culinary creations into wholesome and delicious meals, without compromising on taste or enjoyment. Get ready to embark on a culinary journey that combines the earthy flavors of leeks and mushrooms with the richness of a creamy sauce, all while keeping it light and healthy.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK AND MUSHROOM SAUCE (LOW FAT)

Leek and Mushroom Sauce (Low Fat) image

Make and share this Leek and Mushroom Sauce (Low Fat) recipe from Food.com.

Provided by Outta Here

Categories Sauces

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cremini mushrooms, thinly sliced (about 2 1/2 cups)
1 medium leek, thinly sliced crosswise (white part only)
2 teaspoons olive oil
1/2 cup fat-free chicken broth
1/2 teaspoon cornstarch
1/4 cup nonfat sour cream
1/2 teaspoon lemon juice
1/4 teaspoon dried tarragon
salt, to taste
ground black pepper, to taste

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.

LOW-FAT LEEK AND MUSHROOM SAUCE

Low-fat Leek and Mushroom Sauce image

Serve over cooked chicken breasts or fish.

Provided by Mikekey *

Categories Other Sauces

Time 30m

Number Of Ingredients 10

Ingredients

6 oz cremini mushrooms, thinly sliced (about 2 1/2 cups)
1 medium leek, washed and thinly sliced (white part only)
2 tsp olive oil
1/2 c fat-free chicken broth
1/2 tsp cornstarch
1/4 c low-fat sour cream
1/2 tsp lemon juice
1/2 tsp dried tarragon
salt, to taste
ground black pepper, to taste

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.

Tips

To save time, use pre-sliced mushrooms and chopped leeks.
If you don't have white wine, you can substitute chicken broth or water.
For a richer sauce, use heavy cream instead of milk.
If you want a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
Serve the sauce over pasta, rice, or vegetables.

Conclusion

Leek and mushroom sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and depth to your meals. The next time you are looking for a quick and easy sauce to make, give this leek and mushroom sauce a try. You won't be disappointed!