Best 2 Low Fat Leek And Mushroom Sauce Recipes

Cooking a low-fat leek and mushroom sauce is an ideal option for individuals searching for a healthy and flavorful sauce to complement their favorite dishes. This versatile sauce can be effortlessly prepared using simple ingredients, making it an excellent choice for busy individuals or those new to cooking. It offers a delicious and satisfying alternative to traditional high-fat sauces, catering to various dietary preferences and restrictions.

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:

Use a variety of mushrooms for a more complex flavor. Shiitake, oyster, and cremini mushrooms all work well in this recipe.
If you don't have a food processor, you can chop the leeks and mushrooms by hand. Just be sure to chop them finely so that they cook evenly.
Don't overcrowd the pan when cooking the mushrooms. If you do, they will steam instead of brown.
Add a splash of white wine or vermouth to the sauce for a richer flavor.
Serve the sauce over pasta, chicken, or fish. It can also be used as a dipping sauce for vegetables.

Conclusion:

This low-fat leek and mushroom sauce is a delicious and versatile recipe that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy sauce to make, give this recipe a try.