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Leek & Mushroom Base

Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course

Ingredients
  

  • 2 tablespoons of oil
  • 1 large knob of butter
  • 3 medium-to-large leeks trimmed, cleaned, and sliced into roughly 1 cm rounds
  • One punnet (7–8 mushrooms)cleaned and sliced
  • 4 garlic cloves thinly sliced
  • ¼ teaspoon of chilli oil
  • A few sprigs of thyme
  • 1 sprig of rosemary
  • 500 ml or enough to cover vegetable or chicken stock
  • 1 large heaped tablespoon of crème fraîche

Instructions
 

  • Heat the oil and butter in a large saucepan over a low heat until melted.
  • Add the leeks, mushrooms, garlic, thyme, and rosemary. Gently sauté, stirring occasionally, until everything begins to soften.
  • Pour in the stock, ensuring the vegetables are just covered, and stir in the chilli oil.
  • Let it simmer gently over a low heat for around 45 minutes, stirring every so often.
  • Check the consistency. The mixture should be loose and brothy, but if there’s excess liquid, that’s perfect. Ladle it into a bowl or jar and keep it aside as a rich stock base for other recipes.
  • Finally, stir in the crème fraîche until fully combined for a creamy, luxurious finish.

Notes

This medley is a brilliant building block for soups, stews, pasta dishes, or even as a topping for toast or jacket potatoes. It’s a recipe to warm you through and keep your kitchen stocked with a touch of homemade comfort!
Keyword leeks, mushroom, seasonal