low-fat leek and mushroom sauce

Name: Low-fat Leek and Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: French
Ingredients: 6 ounce(s) cremini mushrooms, thinly sliced (about 2 1/2 cups); 1 medium leek, washed and thinly sliced (white part only); 2 teaspoon(s) olive oil; 1/2 cup(s) fat-free chicken broth; 1/2 teaspoon(s) cornstarch; 1/4 cup(s) low-fat sour cream; 1/2 teaspoon(s) lemon juice; 1/2 teaspoon(s) dried tarragon; - salt, to taste; - ground black pepper, to taste

(3 ratings)

review

Recipe by

Mikekey *

@Mikekey

Seattle, WA

Serve over cooked chicken breasts or fish.

►

(3 ratings)

yield 2 serving(s)

prep time 10 Min

cook time 20 Min

method Stove Top

Ingredients For low-fat leek and mushroom sauce

6 oz

cremini mushrooms, thinly sliced (about 2 1/2 cups)
1 md

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

How To Make low-fat leek and mushroom sauce

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.
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low-fat leek and mushroom sauce

Ingredients For low-fat leek and mushroom sauce

How To Make low-fat leek and mushroom sauce

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