Creamy Mushroom & Leek One Pot

Ingredients

• 2 tbsp butter or olive oil
• 2 large leeks, sliced and well washed
• 300–400g mushrooms (our chestnuts the best!), sliced
• 2 cloves garlic, finely chopped
• 1 tsp dried thyme (or a few fresh sprigs)
• 1 tbsp plain flour
• 250ml veg stock
• 150ml cream or oat cream
• Salt and black pepper
• Optional: chopped parsley or chives to finish

Method

1. Heat the butter or oil in a wide pan over a medium heat.
2. Add the leeks with a pinch of salt and cook gently for 5–7 minutes until soft and sweet, not browned.
3. Add the mushrooms and turn the heat up slightly. Cook for another 5 minutes until they release their liquid and start to colour.
4. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
5. Sprinkle over the flour and stir well to coat everything. Cook for 1 minute.
6. Slowly pour in the stock, stirring as you go, then add the cream.
7. Simmer gently for 5–10 minutes until thick, glossy and spoonable.
8. Season well with black pepper and salt to taste. Finish with fresh herbs if using.

To serve

• Spoon over buttery mash or pasta
• Mop up with sourdough or toast
• Add a soft-boiled egg or crispy mushrooms on top if you’re feeling fancy

Easy swaps

• Vegan: use olive oil and oat cream
• Extra richness: add a spoon of Dijon mustard or a little grated hard cheese
• Greens: stir through spinach or cavolo nero at the end